Flour Tortillas

Ingredients

• 2 cups all-purpose flour
• 1 tsp salt
• 1/4 cup lard, shortening, or olive oil
• 3/4 cup warm water

Method

1. Mix flour and salt. Cut in fat until crumbly. Add warm water, mix until shaggy.
2. Knead 2 min until smooth. Divide into 8 balls, cover, rest 15 min.
3. Roll each ball very thin on a floured surface (8–9" diameter).
4. Cook in a dry cast iron skillet over medium-high heat 45 sec per side — bubbles should form and brown spots appear.
5. Stack in a towel to keep warm and pliable.

What You're Practicing

• Fat incorporation for tenderness
• Gluten rest: without it, the dough springs back and won't roll thin
• Dry-skillet cooking technique