Homemade Flour Tortillas

Combine bread flour and salt.

Work the fat into the flour with fingertips until completely distributed and no large pieces remain.

Add warm water. Mix until shaggy.

Knead 3-5 minutes until smooth, cohesive, and slightly tacky.

Divide into 8 equal pieces, approximately 65-67 g each. Shape each into a smooth ball.

Cover so they do not dry out. Rest 30 minutes.

Preheat a 10-12 inch cast-iron skillet or heavy griddle over medium to medium-high heat. DO NOT grease the pan.

Working one at a time, flatten a dough ball. Roll on a lightly floured surface into an approximately 8-inch circle. Aim for very thin and even.

Shake off excess flour. Lay tortilla onto hot dry skillet.

Cook approximately 30-45 seconds until bubbles appear and underside develops scattered brown spots.

Flip. Cook second side approximately 20-30 seconds. Flip briefly once more if needed. Do NOT overcook.

Transfer immediately to a clean towel and cover. Repeat. Keeping cooked tortillas covered traps enough steam to keep them flexible.