fat (lard, vegetable shortening, avocado oil shortening, butter, or beef tallow)½ cup
hot water2 to 2 1/2 cups
Steps
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1
Pour all-purpose flour into a large bowl, then add baking powder and salt.
2
Mix with your clean hand, then crumble the fat into the flour mixture with your fingertips until it resembles wet sand and is well combined.
3
Slowly pour in hot water (as hot as your hands can handle) while stirring, being careful not to leave any dry spots. The dough will be sticky at first.
4
Knead the dough in the bowl until it becomes smooth and elastic, then transfer it to the counter and continue kneading. The dough is ready when it no longer sticks to your hands and stretches without tearing.
5
Roll the dough into a ball on the counter, then divide it into 16–20 equal smaller balls. Place them on parchment paper or foil, cover with plastic wrap and a kitchen towel, and let rest for at least 20 minutes.
6
Heat a griddle (comal) over medium heat. Dust your work surface and a dough ball with flour, then use a rolling pin to roll it out into a thin, round tortilla, flipping and rotating as needed.
7
Place the rolled tortilla on the hot griddle and let it blister. Flip it over and cook for about 35 seconds or until it puffs up. Transfer to a kitchen towel to keep warm and repeat with the remaining dough balls.
PrimedTableBETA
