Make flour tortillas at home

Thanks to a growing number of Hispanic markets and groceries, it’s easier than ever to find good-quality flour tortillas for tacos and burritos. But they’re also pretty easy to make at home using run-of-the-mill pantry ingredients. You’ll just need to set aside about a half-hour of prep time.

Recipes vary, but generally include the same four ingredients — flour, water, salt and either lard or vegetable shortening. After mixing and kneading the dry and wet ingredients (it should be medium stiff), it’s important to let the dough rest for at least 30 minutes to allow the gluten to relax. That will make the dough less springy, and easier to roll.

You also need a light touch while cooking the tortillas — less than a minute per side. Otherwise, the tortillas will be crispy instead of soft. It may take a try or two, but with a little patience, you’ll be an expert in no time.

HOMEMADE FLOUR TORTILLAS

2¾ cups all-purpose flour, plus a little extra for rolling the tortillas

5 tablespoons lard or vegetable shortening, or a mixture of the two ¾ teaspoon salt About ¾ cup warm tap water

Make dough. Combine the flour and fat in a large mixing bowl, working in the fat with your fingers, until completely incorporated.

Dissolve the salt in the water, pour about ⅔ cup of it over the dry ingredients and immediately work it in with a fork; the dough will be in large clumps rather than a homogeneous mass. If all the dry ingredients haven’t been dampened, add the rest of the liquid (plus a little more, if necessary). Scoop the dough onto your work surface and knead until smooth. It should be medium-stiff consistency — definitely not firm, but not quite as soft as most bread dough either.

Rest dough. Divide the dough into 12 portions and roll each into a ball. Set them on a plate, cover with plastic wrap and let rest at least 30 minutes.

Roll tortillas. Heat an ungreased griddle or heavy skillet over medium to medium-high heat. On a lightly floured surface, flatten a ball of dough, dust it with flour and then roll forward and back across it, rotating and rolling until you reach a 7-inch circle.

Cook tortillas. Lay the tortilla on the hot griddle. (The surface should bubble almost immediately.) After 30 to 40 seconds, when there are browned splotches underneath, flip it over. Bake 30 seconds more, until the other side is browned; be careful not to overbake. Remove and wrap in a cloth napkin placed in a tortilla warmer. Roll and griddle-bake the remaining tortillas in the same manner and stacking them one on top of the other.

Makes 12 tortillas.