---
title: Tortillas à la Farine
image: /img/tortillas.jpg 
tags: 
    - Tortilla
time:
servings: 1
source: https://www.joshuaweissman.com/post/flour-tortillas
cook time: 15 minutes
author: Joshua Weissman
time required: 30 minutes
prep time: 15 minutes
---
Whisk together the @flour{346%g}, @salt{1%cc} and @baking powder{6%g} until evenly combined. 

Add the @vegetable oil{33%g} to the flour mixture and toss it together with your hands, rubbing the vegetable oil between your fingers and thumbs to work the flour and fat together. Continue to mix until everything is evenly combined and the flour has a cornmeal like texture.  

Add the @water{189%ml}(warm, not hot) and use your hand to mix the flour and water together until it forms a dough. Turn the dough out onto a clean work surface and knead for 2-3 minutes or until the dough is smooth. Cover with a damp, clean towel and let rest for 10 minutes. 

Divide the dough into 16 even pieces; each piece will weigh about 35 grams. Roll each piece into a ball between your palms. 

Heat a #large cast iron pan or comal{} over medium-high heat while you form the tortillas; the pan should be extremely hot before you start cooking the tortillas. 

Lightly flour the work surface. Working with one ball of dough at a time, gently flatten the ball with the palm of your hand into a round disc. Next, use a #rolling pin{}, roll the dough into a round that is 3mm thick. To keep the round shape, place the rolling pin at the top of the dough and roll it down once. Turn the dough a quarter turn and roll again. Continue doing this until the tortilla is the correct thickness. 

Carefully add the tortilla to the hot pan and cook for about ~{30%seconds}, or until it browns and chars in spots and puffs up. Flip and cook for another ~{30%seconds} or until the tortilla is cooked all the way through and browned on the second side. Transfer to a tortilla warmer or cover with a towel and repeat with the remaining dough balls. 