Make Perfect Flour Tortillas Using a Tortilla Press

Directions

1. In a large mixing bowl, combine the flour, salt, and baking powder. Mix well.

2. Using your hands or a fork, work the softened lard or avocado oil into the flour until the mixture resembles pebbles.

3. Gradually add the warm water, mixing with a wooden spoon or your hands as you go. Stir until the dough comes together. If it feels too dry, add more water, 1 tbsp at a time. If it’s too sticky, sprinkle in a bit more flour. Cover with a clean kitchen towel and allow to rest for 5 minutes.

4. Transfer the dough onto a clean surface and knead for about 5-10 minutes until it becomes smooth and elastic and bounces back when gently pressed with a finger.

5. Place the dough back in the bowl and cover with a clean kitchen towel or plastic wrap. Let it rest for 30 minutes, allowing the gluten to relax (which will make it easier to press the tortillas).

6. Divide the dough into 15 equal portions and roll into balls. Rub a bit of lard or oil on top of each ball so they don't dry out. Place them on a plate or sheet pan and cover with a damp kitchen towel. Allow the dough balls to rest for an additional 15 minutes.

7. Preheat a well-seasoned griddle or comal to medium-high heat while you press the tortillas.

8. Open a tortilla press and place a plastic or parchment liner down. Place one dough ball in the center of the liner, and cover with the top liner. Close the tortilla press, applying full pressure to flatten the dough, aiming for a tortilla 1/8" thick. Open the press and flip the lined tortilla over. Press again with full pressure.

9. Open the press, peel the tortilla off the liner and place on the comal. Cook for 15-30 seconds, until bubbles form. Flip and cook for another 15-30 seconds until light brown spots appear.

10. Stack the cooked tortillas in a clean kitchen towel to keep them warm and soft while you finish cooking the rest.

11. Repeat with the remaining dough balls.