The Tortillas Recipe These classic Mexican flat breads are simple to make and far tastier than any store-bought tortilla.
1 3/4 cups all-purpose flour, plus extra
scant 1 tsp salt
1/2 tsp baking powder
4 tbsp lard or vegetable shortening,
chilled and diced, plus extra
1 Put the flour, salt, and baking powder into a large bowl. Add the lard.
2 Rub the lard in with your hands until the mixture resembles fine crumbs.
3 Add 2⁄3 cup warm water. Bring the mixture together to form a rough, soft dough.
4 Turn it out onto a lightly floured work surface and knead for a few minutes until smooth.
5 Put the dough in a greased bowl. Cover with plastic wrap. Rest in a warm place for 1 hour.
6 Turn the dough out onto a floured work surface and divide it into 8 equal portions.
7 Take 1 piece and leave the others covered with plastic wrap to prevent them from drying.
8 Roll each piece of dough out thinly to a circle about 8-10in (20-25cm) in diameter.
9 Stack the rolled tortillas in a pile. Place a piece of parchment paper between each.
10 Heat a pan over medium heat. Take 1 tortilla and dry fry for 1 minute.
11 Turn it over and continue to cook until both sides are cooked and browned in places.
12 Transfer to a wire rack and repeat to cook all the remaining tortillas. Serve warm or cool.
Cooled tortillas can be stored overnight, wrapped in plastic wrap. To reheat from fresh or frozen, scrunch up wax paper and soak it in water. Squeeze out the excess, use to wrap the tortillas, and bake in a medium oven for 10 minutes.