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
Instructions
- 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.
- 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.
Lightly flour the work surface and the rolling pin. Start from the center of each disk and roll outward from the center towards the edge and then back towards you. Turn the disk 45 degrees and repeat. Keep rolling back and forth, turning, and flipping the circle of dough over from time to time, until the tortilla is about 7-inches in diameter.
Continue to roll the tortillas, stacking them between layers of parchment or waxed paper until they are all rolled. Let rest while you heat the pan.
Heat a cast iron pan, griddle, or another skillet over medium heat until hot. Line a plate with a clean dishtowel or napkin.
Place one tortilla on the hot pan and cook for about 30 seconds. Air bubbles will appear on the surface and they should have light brown spots on the bottom. Adjust the heat – you may need to lower it – so the tortillas cook gently without burning.
Turn them over and cook for another 20 to 30 seconds on the other side. The tortilla should look puffed up and opaque. If the tortilla needs a little longer, flip for a third time and cook and additional 10 or 12 seconds.
When finished with a tortilla, place it on the dishtowel-lined plate and cover it.
If you are eating them right away, wrap them in a cloth napkin and let them steam for 5 to 10 minutes.
If you are planning to store them to reheat later, turn a plastic zip-top bag inside out. Place the hot stack of tortillas in the bag, close the bag without sealing it, and let cool.
When cool, remove the tortillas, turn the bag right side out, and slip the stack inside the bag and seal it. The droplets of steam will now be on the outside of the bag and you can pat them dry with a dishtowel.
Store the well-sealed bag in the refrigerator for up to four days, or freeze for up to two months.
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