Wheat Tortillas

Blend flour with fat and add salt. Mix in warm water and mix with the dough attachment of your food processor for 15-20 seconds. I use a small but powerful Ninja food processor with a dough attachment (it is not a hook-shaped one, but it gets the job done very quickly for the small batches).

When ready, knead just for a few seconds with your hands to feel the consistency, make sure it is elastic, pliable and not sticking to your hands. 

Divide into 6 pieces, form balls and let chill for 10-20 minutes in the fridge. While this cooling stage isn’t that necessary, it would be considerably easier to roll the chilled pieces.

For forming the tortillas I recommend you use the traditional rolling pin. Whilst you can try to use tortilla press, the elasticity of this dough calls for a rolling method. For that, you use a rolling pin and two pieces of greaseproof paper. Lightly oil the insides of the paper, place the dough ball in between and roll. Carefully pull the top layer, then pull the dough out of the bottom layer and quickly try to stretch it with your hands further. You want your tortilla to be more or less uniformly thin. 

Warm up comal (griddle pan, preferably cast iron) and keep the temperature medium, not to burn the tortillas too quickly. No need to oil the pan, your dough already contains the fat. 

At this point, the timing is crucial - fry on one side for up to 20 seconds, flip and fry for another 20 seconds; flip again, and it should start puffing. That’s how you achieve your perfect flour tortilla.