Easy Homemade Flour Tortillas: Soft and Ready in 30 Minutes

Instructions:

1. Mix Dry: In a large bowl, whisk 375g flour, 5g baking powder, and 6g salt.
2. Cut Fat: Work the 60g chilled lard or butter into the flour using your fingertips. Stop when it looks like fine breadcrumbs. Note: This prevents big grease spots in your final wrap.
3. Add Water: Pour in 235ml near boiling salted water. Stir with a wooden spoon until a shaggy, ugly dough forms.
4. Knead: Once cool enough to touch, knead for about 2 minutes. Target a satin smooth finish.
5. Rest: Divide into 13 golf ball-sized rounds. Cover with a damp cloth for 10 minutes. Note: This allows the heat to finish hydrating the flour.
6. Roll Out: On a lightly floured surface, roll a ball into an 8 inch circle. It should be nearly translucent.
7. Sear: Place in a hot cast iron skillet over medium high heat.
8. Flip: Cook 30-45 seconds until leopard spots appear and it puffs like a balloon.
9. Second Side: Flip and cook for another 15-20 seconds.
10. Steam Stack: Immediately move to a kitchen towel and wrap tightly. This is the secret to lasting softness. > Chef's Tip: If the dough keeps shrinking back when you roll it, it hasn't rested long enough. Give it another 5 minutes under the towel. The gluten just needs a second to chill out.