WHY THIS RECIPE WORKS: Supple and flavorful, homemade flour tortillas far surpass store-bought versions. Although we tried using a tortilla press to make even disks, a rolling pin worked better for this elastic dough. To make the process easier, we let the dough rest in the refrigerator, which firmed up the shortening so that the dough wasn’t too sticky to roll. This recipe can be doubled.
Makes 12 (8-inch) tortillas
INGREDIENTS
- 2¾ cups (13¾ ounces) all-purpose flour
- 1½ teaspoons salt
- 6 tablespoons vegetable shortening, cut into 6 pieces
- ¾ cup plus 2 tablespoons water, heated to 110 degrees
- 1 teaspoon vegetable oil
INSTRUCTIONS
- Combine flour and salt in large bowl. Using your hands, rub shortening into flour until mixture resembles coarse meal.
- Stir in water with wooden spoon until incorporated and dough forms. Turn dough out onto counter and knead briefly to form smooth, cohesive ball.
- Divide dough into 12 pieces (2½ tablespoons each), roll into balls, and transfer to plate. Cover with plastic wrap and refrigerate until dough is firm, at least 30 minutes or up to 3 days.
- Working with 1 piece dough at a time and two 12-inch squares greased parchment paper, roll dough into 8-inch tortilla with rolling pin. Remove top piece of parchment and gently reshape edges as needed.
- Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering. Using paper towel, wipe out skillet, leaving thin film of oil on bottom.
- Flip tortilla onto your palm, remove parchment on bottom, and lay tortilla in skillet. Cook tortilla until surface begins to bubble and it moves freely when pan is shaken, about 1 minute.
- Flip tortilla over and cook until puffed and bottom is spotty brown, about 1 minute.
- Transfer to plate and cover with dish towel. Repeat with remaining tortillas.
- Tortillas can be layered between clean parchment paper, wrapped in plastic wrap, and refrigerated for up to 3 days.
