3Slowly add 2 cups of water, mixing while adding. DO NOT DUMP IN AT ONCE. If your dough is super dry still, add more water a little at a time.
4Put dough on the counter and knead for 5 minutes, or until dough is no longer sticking to your hands.
5Cover with a wet paper towel and let rest for 30 minutes.
6Pinch small balls off of the dough. These will be your tortillas that you will roll out, so if you want small tortillas, pinch off small balls, and larger balls for larger burrito size tortillas.
7Cover with a paper towel again and let rest for another 30 minutes.
8On a floured surface, roll your dough out as follows: make one full pass of flattening the tortilla, then flip the tortilla over and turn it 90° so that you are rolling the dough in the opposite direction. Repeat this process until your tortilla is thin and the size you want.
9Heat on a comal, or cast iron skillet/surface (like a Blackstone) that is on medium high temp, for 20 seconds or so on each side.
Ingredients
6 cups flour
1 tsp baking powder
2 tsp salt
0.5 cup your choice of fat/lard (I used bacon fat because I have sooo much saved in the freezer from our egg and bacon breakfasts)
2.5 cups hot water
Equipment
comalcast iron skilletBlackstonewet paper towel
Tips
Letting the dough rest allows the “gluten snap-back” to be minimal, allowing your tortilla to hold its shape better when rolling it out. Don’t skimp on this!!
Do not overcook the tortillas, this will take any moisture out of your tortillas making them dry and crispy!