My puffy flour tortillas are great for many uses. However, sometimes it is great to have a thinner tortilla for burritos and wraps. Thinner tortillas are easier to fold and wrap around huge amounts of filling. These tortillas go great with my black bean burritos.
This recipe is very similar to my puffy tortillas except there is no baking powder and there is slightly more water and salt. There is also an additional 30-50 minute resting period for the dough.
- 2 cups Unbleached all purpose flour
- Scant ¾ teaspoon Salt
- 4 tablespoons Lard or shortening
- ¾ cups Warm water
- Mix the flour and salt together using a sifter or fork.
- Add 4 tablespoons of lard. Cut the lard into the dry ingredients using a fork, pastry cutter, or your fingers. The mixture should be slightly crumbly but not as crumbly as you make biscuit dough.
- Add the warm water a little bit at a time and mix it into the dry ingredients using your hands. If the mixture is too dry, add more water. If the mixture is too wet, add more flour. Mix the water and dry ingredients until you have a single cohesive mass of dough.
- Place the dough on a lightly floured surface and knead for two minutes. The dough should have a slightly tacky texture. If the dough is too sticky, add flour until you achieve the desired texture. You may have to add flour a few times while kneading. If the dough has no tackiness and is too dry, you will need to add some water. It is better for the dough to be a little too wet than too dry.
- Put the dough in a bowl and cover with a slightly dampened cloth. Just sprinkle some water on the cloth after you cover the dough. Let it rest for 10 minutes.
- Pull off 8-14 pieces of dough and roll each into a ball. Place the dough balls on a plate and cover with a damp cloth. Let it rest for 30-40 minutes.
- Prepare a plate that that has two towels where you can place the tortillas when they are cooked.
- Heat up a cast iron skillet, griddle, or comal to 350-400°F or between medium and medium-high. I use an infrared thermometer to determine the temperature of the skillet.
- Using a floured rolling pin, roll out a ball of dough as thin as it will go or to around 8-12 inches in diameter. You should be able to see through the tortillas if they are thin enough. Roll in more than one direction and try to make the tortillas round. It takes practice to make them round.
- Place the tortilla onto the pre-heated skillet for 10 seconds on one side.
- Flip the tortilla and cook again for 10 seconds.
- Flip the tortilla two more times and cook for 10 seconds each time. You will notice that the tortilla will start to puff up considerably on the third flip. This is normal and they will deflate once you remove them from heat.
- The tortillas should have light brown speckles on both sides when they are finished. Sometimes the first tortillas you cook will have very few brown speckles. That is okay. Don’t crank up the heat. The skillet will continue to heat up as you cook and it’s better to have soft, pliable tortillas than overcooked tortillas.
- Remove the tortilla from the heat and place in between the towels on the plate you prepared earlier. This will keep the tortillas warm while you cook the rest of them.