Step by step

Method

4 steps

1. 1

   Whisk 3 cups all-purpose flour with 1 teaspoon kosher salt. Rub in ⅓ cup vegetable shortening (or stir in the same amount of neutral oil) until the mix looks sandy with pea-sized bits — that fat is what keeps them soft.

2. 2

   Add about 1 cup warm water and mix into a soft, slightly tacky dough. Knead on a lightly floured counter 3–4 minutes until smooth. Cover and rest 20 minutes so the gluten relaxes; cold dough fights the rolling pin.

3. 3

   Divide into 12 balls. On a floured surface, roll each as thin as you can (about 7–8 inches) — thick tortillas stay doughy. Stack with a bit of flour between so they don't stick.

4. 4

   Cook on a dry skillet over medium-high 30–45 seconds per side until pale with golden-brown spots and a little puff. Don't walk away — they go from spotted to scorched fast. Wrap in a towel as they come off the pan. You want soft, stretchy flour tortillas with light toast spots — not stiff crackers or pale undercooked dough.