Flour Tortillas

Cook it in Cast Iron by America's Test Kitchen

This is for 8-inch tortillas. For 10 inches, double the recipe and make 10 instead of 12.
The original recipe calls for vegetable shortening instead of flour. I skip the refrigerating and just roll them out on the counter without parchment.
12 tortillas
Combine in large bowl.
13 3/4 oz all-purpose flour
1 1/2 t salt
Rub into flour with your hands.
6 T butter, cut into 6 pieces
  • Stir in until incorporated and dough comes together.
  • knead briefly until smooth cohesive ball.
7 oz (3/4 c + 2 T) water
  • Divide dough into 12 pieces and roll into balls.
  • Put on plate, plastic wrap, refrigerate until firm, 30 min to 3 days.
  • Heat 12-inch cast iron skillet over medium, 3 min.
  • Grease two 12-inch squares of parchment.
  • Put a ball between parchment and roll into 8-inch tortilla.
  • Remove parchment and put in pan.
  • Heat to med-low, cook until beginning to bubble and slides freely when skillet is shaken.
  • Repeat.
6 tortillas
6 7/8 oz flour
3/4 t salt
3 T butter
3 1/2 oz water
4 tortillas
4 5/8 oz flour
1/2 t salt
2 T butter
2 1/3 oz water