From the Farm Kitchen
Wheat Tortillas / Wraps
Soft, tender tortillas made with fresh-milled sifted wheat flour. Worth every minute of resting time.
By Jeremy Fyler · Sep 23, 2020
Ingredients
2 cups Fyler Farms sifted wheat flour
1 1/2 tsp baking powder
1 tsp salt
1/3 cup lard or vegetable shortening
3/4 cup warm water
- Combine flour, baking powder, and salt in a large bowl. Add the lard or shortening and rub it into the flour mixture with your fingers until completely incorporated.
- Add the water and mix with a fork until combined, adding a little more water if needed.
- Turn out onto a cutting board and knead until smooth, about 3–4 minutes.
- Cover with plastic wrap and rest at least 1 hour — longer resting makes softer tortillas.
- Divide into 12 pieces and roll into balls. Heat a cast-iron skillet over medium-high.
- Flatten each ball and roll into a thin circle with a rolling pin and a dusting of flour.
- Lay the tortilla on the skillet, flip after 30–40 seconds, and cook 30 seconds more on the second side.
- Keep warm in a tortilla warmer or kitchen towel while you finish the batch.
Tip: For really tender tortillas, rest the dough overnight in the refrigerator. Makes 12.
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