flour tortillas

(1/2 the recipe for the 2 of us)

3 cups unbleached all purpose flour
3 tablespoons lard
1.5 teaspoons salt
1 cup warm water

Add the salt to the flour and mix well. Use your fingers to crumble the lard into the flour mixture. Add 1 cup warm water and stir as much as you can with a spoon, then dump onto a flat surface and knead into a cohesive ball. Let rest for at least 30 minutes.

Tear into golfball sized chunks, rolling between your hands to shape them into smooth balls.

Use a rolling pin to roll them out approximately 5-6 inches in diameter.

Heat a comal/griddle to medium high temperature and add a tortilla.

Cook each side for 45-60 seconds or until light brown spots form.

As one tortilla cooks, roll out the next to expedite the process.


If the tortillas are springing back and not holding their shape as you roll them out, then let the dough (or dough balls) rest for a little longer.

It can take a few tries to get the heat of the stove right. If you’re quickly getting black spots then your temp is too high. If it’s taking too long to get brown spots then your temp is too low.

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