Homemade Flour Tortillas Recipe - kosher salt

Method

• Stir the salt into the water.
• Put the measured flour and shortening into a food processor fitted with the dough attachment.
• Pulse until well mixed.
• The texture of the flour-shortening mixture will be rough and clumpy.
• Use a spoon to even it out.
• Gradually add the salted water while pulsing for about 30 seconds.
• The mixture will look like a shaggy mess.
• Pulse for another 30 seconds, then dump it out onto a lightly floured work surface and form into a ball.
• On your floured work surface, roll the dough into a thick cylinder.
• Cut it into 2 equal pieces.
• Slice each half into 6 pieces, to make 12 pieces total.
• Roll the pieces into balls.
• Arrange the dough balls on a plate and cover with plastic wrap; allow to rest for 15 minutes.
• After 10 minutes, place a cast-iron skillet over medium heat.
• Let the cooking begin!
• On a lightly floured surface, take 1 ball at a time and flatten it with the palm of your hand.
• Roll it back and forth a couple of times with a rolling pin.
• Flip the dough, reverse the angle, and roll again.
• Flip and roll again if necessaryyour tortillas should measure 6 to 7 inches in diameter.
• Cook the tortillas in the hot skillet for 1 minutebubbles should form on the uncooked surface.
• Flip, cook for another 5 seconds, and remove from the pan.
• Collect the cooked tortillas in a dishtowel-lined basket.
• Keep cooking and stacking the tortillas in the basket until all 12 are done.
• Theyll steam in the towel and become soft!
• Serve at once.