Ingredients
- 2 cups all-purpose flour
- 3/4 teaspoon salt
- 3 tablespoons unsalted butter, vegetable shortening, or vegetable oil, at room temperature
- 1/2 cup plus 1 tablespoon water
Directions
Mix the dough
- You can mix the dough by hand or in a stand mixer. I’ve provided instructions for both methods below. Choose the one that works best for you.
- To mix the dough by hand: In a bowl, stir the flour and salt until blended. Add the shortening, butter, or oil and mix with your fingers until the fat is incorporated in small bits. Add the water and mix with your hands until blended. If the dough seems stiff and dry, add a little more water, 1 tablespoon at a time. On a lightly floured work surface, knead for a few minutes, or until the dough is smooth.
- To mix the dough with a stand mixer: In the bowl of a stand mixer fitted with the paddle attachment, mix the flour and salt on low speed. If using shortening or butter, add it in pieces to the flour and mix on low speed until it is blended. If using oil, stream it into the flour until blended.
- With the mixer on low speed, slowly stream in the hot water, mixing until it forms a dough. If the dough seems stiff and dry, add a little more water, 1 tablespoon at a time. Turn the mixer to medium-low and mix for about 2 minutes, or until the dough is smooth and supple.
Roughly form the tortillas
- Sprinkle a large plate or small baking sheet with flour. On a lightly floured work surface, roll the dough into a cylinder about 6-8 inches long. Cut it into four equal pieces and cut each piece in half, to make eight pieces that are all about the same size.
- Roll the pieces into balls and flatten them into disks. You aren’t rolling them out just yet. Just getting the basic shape in place. They need to rest before the final roll. Place them on the plate, cover with plastic wrap, and allow to rest at room temperature for 30 minutes.
- After resting, I like to roll and cook each one immediately. When I have a tortilla in the pan, I start rolling another one, keeping my eye on the pan (or setting a timer). Once you get the hang of rolling, you can roll a tortilla in about the same amount of time it takes for the previously rolled one to cook.
Notes
My stand mixer:
I’m lazy and I have a stand mixer, so I use it to mix and knead the dough for a minute or two with the paddle attachment. The next best thing is to mix the dough with one hand while you hold the bowl with the other. Turn it out onto the counter and knead it for a minute or two until soft and smooth.
The Best Way to Cook Tortillas:
Heat an ungreased skillet or a griddle over medium heat until hot but not blistering hot. It should be hot enough for spots or sections of the tortilla to become light brown on the bottom within about 30 seconds; if the heat is too high, the spots will blacken quickly, so adjust the heat accordingly.
Place a tortilla on the pan. After 20 to 30 seconds, air bubbles will appear on the surface and light brown spots will appear on the bottom. Turn over and cook for another 20 seconds on the other side. More air bubbles will form. You don’t have to do anything about them, but you could deflate them with the tip of a knife if you like.
How to Store and Freeze Tortillas:
To keep your tortillas fresh for as long as possible, place the stack in a sealed zip-top plastic bag and store in the refrigerator up to four days for optimal freshness. They are still edible after that. No need to separate them with parchment or waxed paper.
To freeze: Place them in a ziptop bag, remove as much air as you can, close the bag and freeze for up to two months for optimal freshness. No need to separate them with parchment or waxed paper.