Flour Tortillas

• active time: 30 minutes
• total time: 3 hours

Ingredients

2 cup all purpose flour

1 1/2 tsp kosher salt

1 1/4 tsp baking powder

1/3 cup olive oil, Or 1/2 cup lard

1/2 cup hot water, + 2 tablespoons

Directions

Combine flour, salt and baking powder in a medium-size bowl. Using a sturdy silicone spatula or a sturdy wooden spoon, mix dry ingredients until well combined.

Make a well in the center of the dry ingredients and add the oil and water. Stir well from the bottom up, until all dry ingredients are incorporated and the dough begins to come together and form a shaggy ball.

Turn dough out onto a lightly floured work surface and knead for 1-2 minutes until the dough is nice and smooth. Place dough in a plastic bag, and allow to rest at room temperature for 2 hours.

Divide dough into 12 pieces the size of a golf ball. Roll into smooth balls, and place on a parchment-lined baking sheet. Cover with plastic, and allow to rest at room temperature for 30 minutes.

Working on a very lightly floured smooth surface, use a rolling pin to roll balls into 4-inch circles, and place onto a parchment-lined baking sheet in a single layer. Repeat with remaining dough, adding layers of parchment as needed to ensure tortillas do not touch or overlap. Cover last layer with parchment, and allow dough to rest 10 minutes.