Here’s another kitchen staple that, once you realize how simple they are to make, you’ll never buy again. These flour tortillas require very little hands-on time and the fresh taste will beat the pants off of the cardboard you’d find in a store. They’re soft, just a little chewy, and durable enough to wrap up anything you can throw at them.
And as usual, besides the taste, you’ll get the added benefits of lower cost and better for you, since most conventional tortillas contain preservatives and are made with hydrogenated vegetable shortening (almost always soybean oil – hooray for trans-fats and GMOs!). Sure, you can buy healthy versions, but they’ll also cost more.
Yes, you can use flour tortillas for your typical Latin-American cuisine (burritos, fajitas, enchiladas, tacos, quesadillas), but why not broaden your horizons? Use them as wraps. Turn them into dessert as a crepe substitute. Make them into thin-crust pizzas. Cut into triangles and bake them for a few minutes to get crackers. Really, you can use them for a wide array of meals, so make a double batch to have some extras on hand.
Flour tortillas require only flour, water, and some lard. You could use a liquid oil, but in my opinion, lard adds a little something extra that make these so delicious. Just remember to find a high quality lard if you’re able (local, if possible)!
Drizzle the water into the mix, stirring to combine until it forms a dough. Dump the dough onto a floured surface and knead for a few minutes, until it’s smooth. Add a little more flour if needed – it should be nice and smooth, and not too sticky. Form into a ball, place on a cutting board, then cover with a kitchen towel and let it rest for a half hour or so.
Divide the dough into eight even pieces and form each of those into a ball.
Roll them out until they’re 6-7 inches in diameter – they should be rather thin.
Cook them, one at a time, in a hot cast iron skillet. No more than 30-60 seconds per side, or until they bubble and start to just turn brown. If you let them go even 30 seconds too long, they could overcook – they’ll still be perfectly edible, but they’ll be really hard to roll up if they’re too crunchy!
Use them immediately before they dry out too much, or freeze them for up to several months.