Flour Tortillas Without Lard

Irma | mycreativekneads
by Irma | mycreativekneads
8 Tortillas
1 hr 15 min

If you grew up in a Hispanic household, these are not the typical tortillas you may have been used to. I use ghee instead of lard because I think ghee tastes better but you can substitute with lard if you please. I recall my mom, grandmother and aunts making flour tortillas regularly and adjacent to the stove or on a table was a dish filled with butter. We would lather up the freshly warm tortilla with butter, roll them up and eat them as quickly as they were being made. Those were great memories, my grandmother and aunt are no longer with us but I still remember the wonderful food they used to make.

This recipe is easy and quick to make because you are using a stand mixer instead of your hands to mix the dough. I know it’s not the traditional way of mixing the dough but hey, some of us work full time and don’t always have much time. The recipe calls for ghee which is a classified butter where the liquid portion is separated from the fat then allowed to cook and solidified. If you can’t get any ghee, you can use another fat like butter or lard. This recipe also calls for the dough to rest before rolling out the tortillas but you can bypass that step if you wish. I just think the dough is easier to handle with a resting time. Depending on the size of tortillas you make, you can get anywhere between 8 to 12 tortillas. I really think you will enjoy these, I hope you give them a try!

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Alright, let’s get cooking!

Pressing down on puffed up tortilla (optional)

I served the tortillas as machaca burritos and shared that recipe in another post here on Foodtalkdaily 😉

Flour Tortillas Without Lard
Recipe details
  • 8  Tortillas
  • Prep time: 45 Minutes Cook time: 30 Minutes Total time: 1 hr 15 min
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For the tortillas
  • 2 cups all purpose or bread flour
  • 1 tsp baking powder
  • 1/4 tsp fine sea salt
  • 3/4 cup hot water at 140F
  • 2 tbsp room temperature ghee
  • All purpose flour for dusting
For the tortillas
In a microwave or on stove, heat water to 140F.
Combine all dry ingredients in a stand up mixing bowl and stir to combine all ingredients.
Using the dough hook, on low speed add the hot water until the dough comes together into a cohesive dough.
Increase the speed to medium and continue mixing for 10 minutes until the dough is smooth and pulls away from sides.
Add the ghee and mix for approximately 10 minutes until the dough comes together into a cohesive dough. Wait until all the ghee is incorporated and if the dough is too wet, add a Tbsp of flour at a time but mix an additional 10 minutes after each addition. The dough should be soft, almost like Playdoh in texture and not sticky.
Cover the bowl and allow dough to rest for 30 minutes.
Once the dough is rested, transfer it onto a lightly floured surface and divide into 8 equal portions.
Shape each portion into a smooth ball.
Lightly dust your working surface with flour and press down on one dough ball and roll out into approximately 11 inch circle, flipping and rolling on each side (see tips below). Repeat with the remaining 7 dough balls.
On a pre-heated cast iron skillet or a non-stick skillet/pan, gently place tortilla onto the skillet for approximately 2 minutes or until you get lightly brown blisters. The tortillas will puff up, using a lint free towel or napkin rolled into a ball, gently press down on tortillas as they puff up (optional) then turn to other side and repeat.
Transfer onto a plate or basket and cover.
  • • If you want to achieve a perfect circle, roll dough out starting from the center outwards and turning the dough 1/4 turn each time you roll out until you achieve the size you want. Ensure you are flipping the dough after you’ve completed rolling out one complete side of quarter turns.
  • • I’ve made these without allowing the dough to rest and they still turn out great. However, I think the dough is easier to handle with a resting time.