The Best Bendy Homemade Flour Tortillas From Scratch

Instructions:

1. Combine Dry Ingredients: Whisk the flour, baking powder, and salt together in a large bowl.
2. Cut in the Fat: Add the softened lard or shortening. Use your fingertips or a pastry blender to work the fat into the flour until the mixture resembles coarse sand or small peas.
3. Add Hot Water: Gradually pour the boiling water into the flour mixture while mixing with a wooden spoon or spatula until a shaggy dough forms.
4. Knead: Turn the dough out onto a lightly floured surface. Knead vigorously for 5–7 minutes until smooth and elastic.
5. Rest: Form the dough into a ball, lightly grease it, cover tightly with plastic wrap, and let it rest at room temperature for at least 30 minutes.
6. Divide and Shape: Divide the dough into 12 equal pieces. Roll each piece into a smooth ball (about the size of a golf ball). Keep the remaining balls covered.
7. Roll Out: On a lightly floured surface, use the rolling pin to flatten one ball into a thin, even circle, about 1/8-inch thick (roughly 8 inches across). Keep the remaining balls covered.
8. Heat the Surface: Heat your comal or cast-iron skillet over medium-high heat until it’s quite hot. Do not add oil.
9. Cook the Tortilla: Lay the rolled tortilla onto the dry, hot surface. Cook for 30–45 seconds until small bubbles appear and the underside has light brown spots.
10. Flip and Puff: Flip the tortilla. Cook for another 30–45 seconds. Gently press down on the edges with a spatula to encourage steam to trap and puff the tortilla.
11. Keep Warm: Transfer the cooked tortilla immediately to a cloth-lined basket or wrap them in a clean tea towel to keep them soft and warm while you cook the rest.