Chef John's Flour Tortillas

Recipe View In a large bowl, whisk together 1 ¾ cups all-purpose flour, salt, and baking powder. (2 minutes)

Recipe View Cut in vegetable shortening using a pastry blender or your fingertips until the mixture resembles coarse crumbs. (5 minutes)

Recipe View Create a well in the center of the flour mixture. Gradually add the hot water, mixing with a fork until a shaggy dough forms. (3 minutes)

Recipe View Transfer the dough to a lightly floured surface and knead until smooth and elastic, about 3 minutes. If the dough is too sticky, add a little more flour, 1 tablespoon at a time. (3 minutes)

Recipe View Lightly flour the surface, place the dough back on the surface, cover with a bowl, and let rest for 15 minutes to allow the gluten to relax. (15 minutes)

Recipe View Divide the dough into eight equal portions. Keep the portions covered to prevent them from drying out. (2 minutes)

Recipe View On a lightly floured surface, roll out each portion into a thin circle, about 6-8 inches in diameter, using a rolling pin or a tortilla press. (10 minutes)

Recipe View Heat a large, dry skillet or griddle over medium-high heat. (2 minutes)

Recipe View Place one tortilla in the hot skillet and cook for about 1 minute, until it begins to bubble and lightly brown. Flip and cook for another minute. Flip again and cook for a final minute to ensure even cooking. (3 minutes per tortilla)

Recipe View Repeat with the remaining tortillas, stacking them in a tortilla warmer or wrapping them in a clean kitchen towel to keep them warm and soft.