Flour Tortillas

Let's Cook

1. Step 1.

   Combine in a large bowl or a stand mixer fitted with the dough hook: 2 cups (265g) bread flour; 1 teaspoon baking powder; 1 teaspoon salt; ¼ cup (50g) vegetable shortening or lard; ¾ cup (175g) hot (115° to 130°F) water

2. Step 2.

   Mix by hand or on low speed until the dough comes together. Knead by hand or on low to medium speed until smooth, 4 to 6 minutes.

3. Step 3.

   Divide the dough into 8 pieces and roll them into balls. Cover and let rest for 20 minutes.

4. Step 4.

   Roll out each ball of dough into a 6- to 8-inch round about ⅛ inch thick. If a dough round is resistant, move to the next piece and return later to finish rolling.

5. Step 5.

   Heat a large cast-iron or nonstick skillet over medium heat. Slide the tortillas into the skillet one by one, cooking until brown spots appear, about 30 seconds on the first side, 15 seconds once flipped. Cover the cooked tortillas to keep warm while you cook the rest. Serve warm.