My fats of choice are half butter and lard, just as with my pie crust. I don’t know about you, but my experience in these matters is that butter adds the flavor and lard makes the texture perfect.
As to the flour, I’m using a whole wheat sourdough starter so I’m using a lighter flour for the dough. A lot of folks use a starter fed with all-purpose flour in which case I’d use whole wheat flour in the dough.
The best way I’ve found to keep the tortillas soft is to layer every 3 or so with a wet towel or paper towel and then put them in a low oven. If you leave them too long the paper towel dries out and they’ll stick to it and we don’t want that to happen!
- ¾ c. whole wheat sourdough starter
- 3 c. flour
- 2 t. salt
- 1 t. baking powder
- ⅓ c. cold butter, cubed
- ⅓ c. lard
- ½ c. hot water
- Whisk together the flour, salt, and baking powder.
- Stir in the sourdough starter.
- Cut in the butter and lard until it is crumbly.
- Stir in the hot water and form a dough.
- Divide the dough into 12 round balls.
- Cover them with a towel and allow to rest at least 30 minutes.
- On a lightly floured surface, roll the dough balls until they are 12 inches across.
- Cook for about 45 seconds per side on an ungreased cast iron skillet or griddle that was preheated over medium-low temperature.
- Keep warm and use immediately or rewarm in the oven with wet paper towels between every 3-4 tortillas to keep them soft.