Name: Cast Iron Flour Tortillas
Total time: 1 h 10 min
Cuisine: MexicanLatin America & Caribbean
Ingredients: 2 3/4 cups (13 3/4) all-purpose flour; 1 1/2 teaspoons salt; 6 tablespoons vegetable shortening , cut into 6 pieces; 3/4 cup plus 2 tablespoons tap water

Why This Recipe Works

Supple and flavorful, homemade flour tortillas far surpass store-bought versions. Although we tried using a tortilla press to make even disks, a rolling pin worked better with this elastic dough. While testing recipes for our flour tortillas, we learned that too little fat produced brittle results, too little salt yielded tasteless ones, and baking powder made them doughy and thick. Adding warm water to the dough melted the shortening, which then coated the flour and prevented it from absorbing excess moisture. This resulted in less gluten development and yielded more tender tortillas. A brief rest in the refrigerator firmed up the shortening again so that the dough wasn't too sticky to roll. One minute per side in a preheated cast-iron skillet was all the tortillas needed before they were ready to eat.

Before You Begin

For ten 10-inch tortillas, double the recipe, divide the dough evenly into 10 pieces, and roll each into a 10-inch round; cook as directed.

Instructions

Combine flour and salt in large bowl. Using your hands, rub shortening into flour until mixture resembles coarse meal. Stir in water with wooden spoon until incorporated and dough comes together. Turn dough out onto counter and knead briefly to form smooth, cohesive ball. Divide dough into 12 pieces (1½ ounces each), roll into balls, and transfer to plate. Cover with plastic wrap and refrigerate until dough is firm, at least 30 minutes or up to 3 days.

Working with 1 piece of dough at a time, roll dough into 8-inch tortilla between two 12-inch squares of greased parchment paper. Remove top piece of parchment and gently reshape edges of tortilla as needed.

Heat 12-inch cast-iron skillet over medium heat for 3 minutes. Flip tortilla onto your palm, then remove parchment on bottom and lay tortilla in skillet. Reduce heat to medium-low and cook until surface of tortilla begins to bubble and it moves freely when skillet is shaken, about 1 minute.

Flip tortilla over and cook until puffed and bottom is spotty brown, about 1 minute. Transfer to plate and cover with dish towel. Repeat with remaining dough. Serve. (Cooled tortillas can be layered between sheets of clean parchment paper, wrapped in plastic, and refrigerated for up to 3 days.)