If there is one thing that distinguishes Northern Mexican cuisine from the rest of the country, it is the region’s pride in flour tortillas. Traditional flour tortillas from Mexico are made from four simple ingredients: all-purpose flour, water, oil, and salt. The homemade method is quite similar to artisan bread making: The combination of kneading, shaping, and resting completely hydrates the dough and promotes taste development. Stretch the dough and place it on a heated skillet; in less than a minute, you’ll have a tortilla that puffs up and fills your house. With this simple recipe, you’ll never want to buy them from the supermarket again.

Ingredients

2 cups all-purpose flour

1/2 tsp salt

2 tbsp vegetable oil (or lard)

3/4 cup warm water (more if needed)

Instructions

Step 1: Prepare the dough

In a large bowl, whisk together the flour and salt. Pour in the vegetable oil (or lard) and mix it in until the mixture is crumbly. Gradually add warm water, mixing as you go. Knead until the dough is soft and smooth, about 5-7 minutes. Cover the dough with a damp cloth and let it rest for 15-20 minutes. After resting, divide the dough into small balls. The size of the dough will be determined by the size of your tortilla press. The ARC Tortilla Press is available in three sizes: 6.5″- 4.69 lbs, 8″- 8.45 lbs, and 10″- 18.25 lbs.

Step 2: Press with ARC Cast Iron Tortilla Press

Place a dough ball between two sheets of parchment paper. Use the ARC Cast Iron Tortilla Press to flatten it into a thin, round tortilla.

Step 3: Cook the Tortilla

Heat a cast iron skillet or griddle over medium-high heat. Once hot, cook each tortilla for 30 seconds on each side, or until lightly browned and puffed up.

Step 4: Peel the tortillas

Gently peel the tortillas away from the parchment paper.

Cooking Notes

1. Don’t use too much flour. If your dough is too stiff to knead or roll out, you probably used too much flour. Also, avoid using too much flour on your work area when rolling out your tortillas, since this can cause your tortillas to come out dry.
2. Preheat the pan over medium heat. Make sure your skillet has plenty of time to preheat before you begin frying your tortillas. Medium heat is ideal.
3. If you’re making them later or on another day. To cool, lay them out in a single layer on a counter, kitchen towel, or cooling rack. If you keep them refrigerated. Allow the tortillas to completely cool before keeping them in the fridge.