Authentic Large Flour Tortilla Recipe

Directions

• Mix flour and salt in a large bowl or the bowl of a standing mixer.
• Using your fingers or a pastry blender cut lard or shortening into flour mixture until the lard is evenly distributed and the mixture looks crumbly with some pea-sized chunks. This gives the tortillas their flakiness.
• Gradually add warm water to the flour mixture and mix with your hands or in a mixer using the dough hook attachment on low speed just until a soft dough is formed and it pulls away cleanly from the bowl. It should not be sticky. If it is sticky, add a little bit of flour. If it’s too dry, add a few drops of water at a time until a soft, non-sticky dough is formed.
• Knead the dough for 10 minutes by hand or for two minutes in a stand mixer on the number 2 setting using the dough hook attachment. Be careful not to overwork the dough, if using a mixer.
• Shape the dough into a ball and grease with a thin coating of lard or shortening to keep it from drying out. Place the dough back into the bowl and cover the bowl with a clean kitchen towel or plastic wrap. Let the dough rest for 15 minutes to relax the gluten.
• Repeat steps 4 and 5.
  
  Please note: These kneading and resting periods are critical to the texture, strength, and stretchiness of the dough. They make the dough much more forgivable and the texture of the tortillas just right, so don’t skip them.
• Divide the dough evenly into 12 balls, each weighing approximately 76 grams. (A kitchen scale is really helpful for dividing your dough evenly. See notes below for tips on how to use the scale for this purpose. Or, you can just do it the old fashioned way and eyeball it.) Grease each ball with a thin coating of lard or shortening and place back in the bowl. Cover with a towel or plastic wrap and let rest for 30 minutes.
  
• Preheat a 10 to 12 inch comal or griddle on the stove using medium heat. Make sure the comal is centered on your heat source. It is ready when a drop of water dances on its surface.
• Working one at a time, pat the dough balls flat keeping their circular form and lightly dust with flour. Roll the flattened ball with a floured rolling pin on a floured surface until very thin and about 11 to 12 inches in diameter. (This non-stick pastry mat with measurements is an excellent tool to help roll tortillas out round and to the right size.) Here is a great tutorial from Cook’s Illustrated on how to roll dough into a circle.
• Once rolled out, carefully place the tortilla on the comal, making sure it is flat, and cook just long enough for bubbles to form in the dough. This may only take seconds, so don’t walk away.
• Lift the edge of the tortilla with a spatula or knife. Grab the edge of the tortilla with your fingers and flip to cook the other side, just browning the bubbles. (The bubbles may not all brown. That’s ok. Don’t overcook it.) It will not take as long for the second side to cook as the first side. So, be ready to remove promptly.
• Place the cooked tortilla on a plate and cover with a towel to keep it warm and soft while you finish making the rest of the batch. You may also place the tortillas in a tortilla warmer.
• Serve immediately or, after cooled, store in an airtight container or a zippered plastic bag. (See notes below.)