You may have heard about how easy it is to make your own flour tortillas, and rolled your eyes, thinking of how cheap they are (and they are), but considering that most bready things are infinitely better when they’re freshly baked, and if you find yourself with a myriad of taco stuffing possibilities but nothing to wrap them with, it’s worth the fifteen minutes of effort to set a stack of warm tortillas on the table. There’s nothing wrong with nibbling on one straight-up, for that matter – if you have little kids around, they aren’t crumby, and can be easily carried around and gnawed on. And if you spread one thinly with butter (while it’s still warm, if possible) and sprinkle it with cinnamon-sugar – well. Roll it up, even, for a slightly breadier version of a crepe. Or spread it with peanut butter and wrap it around a banana, housecoat-style. So much potential in a soft round of bread.
Traditionally, flour tortillas are made with flour and lard and water, and you’ll find all sorts of ratios out there. I settled on one close to what Bon Appetit has done – with slightly more water and a tablespoon of oil, plus some baking powder for a little lift. The dough is shaggy, then cellulite-y, but after a short rest it will be nice and smooth and beautiful to roll. Don’t add any extra flour – nor fat to the pan. You want them soft, not crispy.
Lard has less saturated fat than butter, so isn’t as scary as it sounds – but if you’d rather not, just use butter instead.