How to make the Best Authentic Flour Tortillas | 4 Ingredient Tortillas

By Ethan Chlebowski · 60 min

Ingredients

Instructions

1. Put the flour in a bowl and rub in the lard (or butter or vegetable oil) with your fingertips until it is broken up.
2. Dissolve the salt in the warm water. Gradually mix the water into the flour until it is absorbed; you may not need all of it.
3. Turn the dough onto a flat surface, work it into a cohesive dough and knead for about 5 minutes, until smooth and no longer sticking to your hands.
4. Divide the dough into 10 pieces of about 80 g each for large burrito-size tortillas, or into about 25 g pieces (roughly ping-pong ball size) for small taco-size tortillas.
5. Roll each piece into a very smooth ball. Cover and rest for at least 20 minutes, or up to 2 hours.
6. Heat a large griddle or cast-iron pan over medium heat.
7. Flatten each ball with a rolling pin to the thickness you want: almost translucent for burritos, a bit thicker for tacos.
8. Cook each tortilla on the hot griddle for 10 to 20 seconds, flip and cook the other side for 10 to 20 seconds. Light puffing and charred spots are normal.
9. Do not overcook, or the tortillas will turn hard instead of soft.
10. Stack the cooked tortillas in a large cloth or clean towel to steam and keep warm until serving.

Summarized from Ethan Chlebowski's video. Watch it for the details.