Homemade Flour Tortillas are easier to make than you might think. With a few basic ingredients and a little time, you can have fresh, delicious flour tortillas ready for tacos, burritos, and more!
Add the lard and use your hands to mix the lard into the dry ingredients, squeezing them together until the mixture resembles pea sized crumbles.
Pour in the hot water and stir the mixture until the dough comes together and the flour is incorporated.
Turn the dough out onto a lightly floured surface. Knead the dough, turning 90° each time, for a couple of minutes.
Form the dough into a flat ball shape, about 2" thick, and divide into 16 equal pieces by cutting into wedges, like a cake or pizza.
Cover the dough with a lightly damp paper towel. Let rest for at least 15 minutes (This resting period will help prevent dough from snapping back when rolled).
Roll the wedges into balls.
Heat a skillet (preferably cast iron or nonstick) on medium-high heat.
Press a dough ball flat with your hand, then roll it thin using a rolling pin, tortilla press, or your hand.
Set the tortilla dough in the hot skillet to cook. When you see the dough bubble, it's time to flip it over. Cook on second side and remove to a towel lined plate and cover.
While one tortilla cooks, roll out the next one. It is best to cook one at a time (Don't stack the uncooked dough as it will stick together).
Keep the tortillas warm in the towel lined plate.
Make tacos, small burritos, or eat warm with butter.
Store in the fridge or freezer in an air-tight container.
Notes
*If using bacon fat to make tortillas, reduce the amount from 1/3 cup to 1/4 cup.