Created by Victoria Cookware on January 3, 2017
- Prep Time: 7m
- Cook Time: 10m
- Total Time: 17m
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 3 tablespoons lard (you can also use vegetable shortening)
- 3/4 cup warm water
- In a large bowl, mix together flour, baking powder, and salt in a medium bowl.
- Rub lard into flour mixture using your fingertips until mixture looks crumbly.
- Add warm water and work dough with hands until completely combined and no dry flour is left in bowl.
- Turn dough out onto a lightly floured work surface and knead until smooth, about 1 minute.
- Cover with a damp cloth or plastic wrap and let rest for 10 minutes.
- Divide dough into 8 equal pieces; roll each piece of dough into a ball. Cover dough balls with a damp cloth or plastic wrap and let rest an additional 15 minutes.
- Preheat cast iron skillet or griddle.
- Place one ball of dough on a lightly floured surface and pat down into a flat disc.
- Using a rolling pin, roll dough out to an 8-inch round (you can also use a tortilla press like this one pictured from Victoria cookware.
- Place dough in skillet and cook until bubbles form on top side and bottom side has brown spots, 30-60 seconds.
- Flip tortilla and cook until second side develops brown spots, 30-60 seconds longer.
- Transfer tortilla to a plate and cover with clean dish cloth.
- Repeat with remaining balls of dough.
- Wrap the tortillas in a damp paper towel and wrap in a piece of foil...serve warm. (best served the day they're made but you can freeze them and reheat them when you are ready to use them!)