Flour Tortillas Recipe

Real flour tortillas are unleavened: just wheat flour, fat, salt, and water. The fat — traditionally lard, today often oil — keeps the dough tender enough to roll thin without tearing. No yeast means no waiting; mix, rest 15 minutes for the gluten to relax, then roll and griddle. The result is flexible enough to fold around fillings without cracking, with a hint of char from the dry pan. Substituting lard or shortening for oil gets you the classic Tex-Mex flavor.