Best Flour Tortillas | Christine Cushing

Making flour tortillas at home is quite simple and I show you all my secrets including the use of extra virgin olive oil, replacing the usual lard - animal fat. You will love the texture and flavour of these soft, homemade tortillas.

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FULL RECIPE: SOFT FLOUR TORTILLAS

2 cups all purpose flour unbleached (500 ml), approx. , plus a bit extra for kneading
1/2 tsp salt (2.5 ml)
¼ cup . extra virgin olive oil , lard or duck fat ( 50 ml)
2/3 cup warm water (160 ml) about 95 D F (36 D C)

In a medium bowl mix flour with salt. Add the olive oil or fat of choice and work with hands as shown in video.

Add warm water and stir to blend. Knead until mixture comes together . Depending on the protein in your flour and humidity in your room, your dough may be drier or more sticky. If it's drier, do not add any flour to counter so that you stretch the dough out thinly. If it's sticking , then dust with some flour to roll. See video for what you are looking for. Let rest for a few minutes.

Continue to knead until smooth. Cover tightly at room temperature and let rest for 30 minutes.

Divide dough into 12 equal pieces. Fold over into rounds. Dust board very lightly with flour, ( only if your dough is slightly sticky) if needed and roll each tortilla into very thin rounds.

Heat a dry cast iron skillet over medium high heat. Cook each tortilla in the dry pan, for about 1 minute , or until you see large bubbles appear and tortilla inflates. Flip over and cook for another 30 seconds, pressing down to brown evenly. Cover with cloth and repeat with remaining tortillas.

Makes 12 – 7” tortillas

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