Small Batch Flour Tortillas
These small batch flour tortillas are soft, tender, and perfect for breakfast tacos. Made with flour, lard, salt, and hot water, they come together quickly and make 6 taco size tortillas.
Servings: 6 tortillas
Calories: 114kcal
Equipment
- Cast iron pan or comal
- Tortilla warmer and clean kitchen towel
Ingredients
- 2 tablespoons pork lard shortening, butter, or vegetable oil
- ¼ cup hot water
- ¼ teaspoon kosher salt
- 1 cup all-purpose flour plus more for dusting
Instructions
- Melt the lard in a medium bowl. Add the kosher salt and stir to combine.
- Add the hot water and stir until the salt is mostly dissolved and the mixture is combined.
- Add the flour and mix until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface. Knead for 3 to 4 minutes, or until the dough is smooth, soft, and tacky but not sticky.
- Divide the dough into 6 equal pieces. Roll each piece into a ball.
- Flatten each dough ball slightly and place on a lightly greased plate. Cover and rest for 30 minutes.
- Lightly flour your work surface. Roll each dough ball as thin as possible, about 6 inches across. You can cook each tortilla as you roll it, or roll them all first and stack them between pieces of parchment paper. Keep rolled tortillas covered with a kitchen towel so they do not dry out.
- Heat a cast iron skillet or comal over medium-high heat. Place one tortilla in the hot skillet and cook for 20 to 30 seconds, or until bubbles begin to form.
- Flip and cook the second side for another 20 to 30 seconds.
- Transfer the cooked tortilla to a tortilla warmer or a plate lined with a clean kitchen towel. Cover while you cook the remaining tortillas.
- Serve warm, or cool completely before storing.
Video
Notes
For best results, measure the flour carefully. A kitchen scale is most accurate, but if using measuring cups, fluff the flour, gently spoon it into the cup, and level it with a knife.
If the tortillas take longer than 30 to 45 seconds to bubble on the first side, increase the heat slightly.
If the pan is smoking or the tortillas are getting too dark, lower the heat and remove the skillet from the burner for a minute to cool.
Keep cooked tortillas covered while the rest cook. The trapped steam helps them stay soft and flexible.
To make larger tortillas, double the recipe and divide the dough into 6 to 8 portions, depending on how large you want them.
Storage: Store cooled tortillas in an airtight bag or container at room temperature for 1 to 2 days or in the refrigerator for up to 5 days.
To freeze, stack cooled tortillas with parchment paper between each one and place in a freezer bag. Freeze for up to 2 months.
To reheat, warm in a dry skillet for a few seconds per side, or wrap in a barely damp paper towel and microwave in short bursts until warm and soft.
Nutrition
Calories: 114kcal | Carbohydrates: 16g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 97mg | Potassium: 22mg | Fiber: 1g | Sugar: 0.1g | Calcium: 3mg | Iron: 1mg
