Mexicanby Wikibooks CookbookHomemade Wheat TortillasServes1Keep screen onSaveShare Cook my versionIngredientsServings−1+4 cups (950 ml) unbleached all-purpose flour2 teaspoons salt2 tablespoons lard or vegetable shortening1½ cups (360 ml) warm water, or more if needed4 teaspoons baking powder (optional, for thicker and chewier tortillas)StepsStep-by-step0 of 9 done1In a large bowl, stir together the flour, salt and baking powder.2With a pastry blender, a fork, or your hands, gradually work in the lard or shortening until it is all incorporated.3Add enough warm water to make a soft but not sticky dough.4Turn out onto a lightly-floured board and knead for 5 minutes.5Divide the dough into ¼ cup (3 oz / 90 g) portions and form them into balls.6Roll each ball into a flat round about 6 inches (15 cm) in diameter and ⅛ inches (0.3 cm) thick. You can use a tortilla press for this.7Heat a large heavy skillet over medium high heat.8Place the tortillas one at a time into the dry (or very lightly oiled) hot skillet; cook until browned in spots on one side, then turn and brown the other in spots side (about 1 minute/side)9Remove from the skillet and keep warm in cloth towel.Photo: Wikibooks Cookbook contributors · Wikimedia Commons · CC BY-SASource: Wikibooks Cookbook
