Friggin’ Fire Flour Tortillas! (Better than store-bought)

What they say is true, homemade flour tortillas done properly are WORLDS SUPERIOR to the stuff you can buy at the store. Okay, well, if you’re lucky enough to live in Mexico, L.A., Chicago or really any city with solid Tortillerias nearby then you probably don’t need to worry about your tortillas.

I discovered this upside down wok technique in a book called Israeli Soul by Michael Solomonov. Michael has a recipe for a type of flatbread he calls “Mountain Bread.” In the book, he describes how locals use large round grills to bake the bread and how he discovered that a wok can work to emulate the unique way of cooking it. Long story short, I recently realized that I needed to find a way to make XL flour tortillas, for burritos, for another video that I was running R&D for so… flour tortillas a la Michael Solomonov was born. Sometimes, as a cook, we just need to make it work and this is a prime example - work with what you have!

Nonetheless, no matter where you reside, homemade tortillas are superior in flavor, texture and WILL make you a happy boy/girl/animal. Also, flour tortillas are bomb when done well. Even if you’re a die-hard corn-or-nothing tortilla person, a well made flour tortilla is something special - I challenge you to try making these and get back to me. Cook on! 🤘🏼 Adam

Yield: 6 Tortillas

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Flour Tortillas on a Wok

Cook time: 1 HourTotal time: 1 Hour

Ingredients

• 340g All-purpose Flour (3/4 pound)
• 5 Tbsp Lard (50g)
• 1 tsp Kosher Salt (3.5g)
• 3/4 cup warm Water (180g)

Instructions

1. In a large bowl, work the fat into the flour with your fingers until incorporated like pie dough. Make a well in the center of the bowl. Dissolve salt into the water then pour it into the well and work it into the flour by hand. Work the dough until it comes together, then dump it onto the counter and knead until smooth.
2. Divide the dough into 6 portions, set them covered on a plate and let rest for 30 minutes.
3. With flour as needed, roll out the little balls to 14 inches with a rolling pin. Heat an uncreased pan or tray over medium heat and cook the tortillas for 30-45 seconds, flip and repeat on the other side. Don’t overcook the tortillas or they’ll become crispy.
4. Aim for 90F degrees for your water temperature. You want it warm, not so hot it burns your hand.