Soft Flour Tortillas: The Ultimate Homemade Recipe That Puffs

Instructions:

1. Combine Dry Ingredients: Whisk the flour, salt, and baking powder together in a large bowl to ensure even distribution.
2. Cut in the Fat: Add the vegetable shortening (or lard) to the dry ingredients. Use your fingers or a pastry blender to rub the fat into the flour until the mixture resembles coarse cornmeal. Ensure no large lumps of fat remain.
3. Add the Water: Gradually pour the very hot water into the mixture while stirring continuously with a wooden spoon or spatula. The heat helps the fat distribute and starts the gluten development.
4. Form and Knead: Once the dough comes together roughly, turn it out onto a lightly floured surface. Knead for 2–3 minutes until the dough is smooth, supple, and no longer sticky. Do not over-knead; too much gluten development results in tough tortillas.
5. Rest the Dough (Crucial Step): Shape the dough into a ball, lightly grease the bowl, return the dough, and cover tightly with cling film or a damp cloth. Let the dough rest at room temperature for a minimum of 30 minutes (or up to 1 hour). This relaxation step is non-negotiable for soft, easy-to-roll tortillas.
6. Portion the Dough: Divide the rested dough into 16 equal pieces (approx. 45–50g per piece).
7. Shape the Balls: Roll each piece into a neat, smooth ball. Cover the balls with a damp cloth and let them rest for another 10 minutes. This second rest allows the small portions to relax, making rolling easier.
8. Roll the Tortillas: Lightly dust your work surface. Take one ball and use a rolling pin to roll it into a thin, even circle (about 6 inches/15 cm in diameter). They should be nearly translucent. Keep the other dough balls covered while working.
9. Heat the Griddle: Heat your cast iron skillet or griddle over medium-high to high heat. It should be hot enough that a drop of water evaporates immediately. Do not grease the pan.
10. Cook the Tortilla (First Side): Place one rolled tortilla onto the hot griddle. Cook for about 20–30 seconds. Look for the edges to dry slightly and small bubbles to appear on the surface.
11. Flip and Cook (Second Side): Flip the tortilla. Cook for 30–45 seconds until light golden-brown spots appear, and the tortilla begins to puff up in places (a good sign of a successful tortilla!).
12. Final Flip (Optional Puff): Flip one last time for 10–15 seconds to achieve maximum puffing and spot development.
13. Store and Serve: Transfer the cooked tortillas immediately to a basket or plate lined with a clean kitchen towel or a tortilla warmer. Wrap them tightly to trap the steam. This steam keeps them soft and pliable. Repeat with the remaining dough.