Easy Flour Tortillas from Scratch – Sonora Style

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Add all-purpose flour to a bowl and mix in salt.
   ▶ ≈0:27
2. 2
   Add room-temperature lard and work it into the flour using your fingertips or knuckles for 1–2 minutes until the mixture resembles coarse breadcrumbs.
   ▶ ≈0:44
3. 3
   Make a well in the center of the flour mixture, pour in warm water (90–100°F), and mix until all the flour is hydrated.
   ▶ ≈1:14
4. 4
   Transfer the dough to a counter and knead for about 4 minutes until smooth and no longer sticky. Dust lightly with flour if needed.
   ▶ ≈2:37
5. 5
   Rub the kneaded dough lightly with lard, place it in a bowl, cover with cloth (use a damp cloth if in a humid climate), and rest in the warmest spot of your kitchen for at least 30 minutes.
   ▶ ≈4:35
6. 6
   After resting, divide the dough into small balls. Remove one at a time, working on a wooden cutting board to maintain warmth and prevent cracking.
   ▶ ≈5:23
7. 7
   Gently stretch the dough ball by hand or roll it out with a rolling pin to a thin, even circle. Allow for slight shrinkage when heated, so stretch slightly larger than the final size needed.
   ▶ ≈7:47
8. 8
   Place the stretched tortilla on a hot cast-iron skillet (north to south orientation) and cook until it starts to bubble slightly and smells fragrant. Flip and cook the other side until light brown spots appear.
   ▶ ≈9:37
9. 9
   Stack the cooked tortillas together. Repeat steps 6–8 until all the dough is cooked into tortillas.
   ▶ ≈10:40