Homemade Flour Tortillas My Way – Page 2

Combine dry ingredients: In a large mixing bowl, whisk together the flour, baking powder and salt until evenly distributed.
Work in the fat: Add the lard (or your chosen fat) and rub it into the flour mixture until it’s evenly incorporated and the mixture resembles coarse crumbs.
Add the water & form dough: Pour in the warm water gradually, stirring until a shaggy dough forms.
Knead: Turn the dough onto a lightly floured surface and knead for a minute or two until it becomes smooth and elastic.
Rest: Let the dough rest, covered, for about 10 minutes—this relaxes the gluten and makes rolling easier.
Divide & roll: Cut the dough into equal portions (for example, 8‑12 pieces). Roll each into a ball, then use a rolling pin to flatten each ball into a thin circle (about 6‑8 inches in diameter).
Cook: Heat a dry skillet or griddle over medium‑high heat. Cook each tortilla for about 30‑60 seconds until you see bubbles and light golden spots. Flip and cook the other side about 15‑30 seconds. Don’t over‑cook—tortillas should remain soft and pliable.
Keep warm & soft: Stack cooked tortillas and keep them loosely covered (e.g., under a clean towel) so steam keeps them soft.
Serve or store: Use immediately, or store: cooled, they can be kept at room temperature for a short time, or refrigerated/frozen for longer storage.

If you want a lighter version (considering your interest in cutting calories): you might try reducing the fat slightly, using vegetable oil instead of lard, or choosing a leaner fat.
If you like whole‑grain flavor: you could experiment by replacing some of the all‑purpose flour with whole wheat flour—just note the texture will be slightly different.
For tortillas that puff and have air pockets: make sure the pan is hot enough, the dough is rolled thin and even, and you don’t press too hard when cooking.
Storage tip: layer parchment or wax paper between tortillas if freezing, so they don’t stick together.
Serving ideas: use them for breakfast burritos, wraps filled with sautéed peppers & onions (you like adding red/green peppers already), or for homemade soft tacos with grilled chicken or shrimp.

Dough can be prepared ahead and kept wrapped in the fridge for a short time before dividing and rolling.
Cooked tortillas can be cooled, then stored in a sealed bag. They’ll keep a few days in the fridge or several weeks in the freezer.
Reheat by warming in a skillet or microwaving between damp paper towels until soft.