Flour Tortillas

The real secret to these is to use lard. Butter or shortening will work—and they'll still be better than what you'll find at the grocery store or most American "Mexican" restaurants—but they won't be nearly as good.



  1. Mix the flour, salt, and baking powder in a bowl.
  2. Cut the lard into the dry ingredients using a pastry blender.
  3. Slowly stir in the water.
  4. Knead for 3 to 5 minutes until the dough is elastic.
  5. Place in a greased bowl and cover tightly.
  6. Allow the dough to rest for one hour.
  7. Pinch off a 1-inch piece of dough, shape it into into a ball, and roll it flat--about 7 inches around and very thin.
  8. Cook on a hot cast iron skillet until bubbly and starting to brown in spots, then flip it over and cook the other side for another 15 to 20 seconds.
  9. Remove it to a basket or tortilla holder.
  10. Repeat from step 7 until you have used all the dough.


Serves 6 to 8. Less if you use lard or don't make them every day.