Ingredients
Equipment
Method
- Add the flour and cold bacon grease to a large bowl. Rub together with your hands until the mixture looks like small crumbs.
- Pour in the very warm water and mix by hand until a shaggy, slightly sticky dough forms.
- Lightly flour your hands and knead the dough for 2 to 3 minutes until smooth and soft.
- Form into a ball, cover, and let rest for at least 20 minutes. This makes the dough easier to roll.
- Divide into 8 equal pieces, roll into balls, and keep covered while working.
- On a lightly floured surface, roll each piece into a very thin circle or rectangle, turning the dough as you go to prevent sticking. Aim for almost paper thin.
- Place onto a dry preheated griddle or pan over medium-high heat. Cook for 2 to 3 minutes per side until bubbles form and golden spots appear. Adjust heat if needed.
- Remove and stack with parchment paper between each tortilla.
- Cover the stack with a clean towel while cooling to keep them soft and flexible.
Notes
- No extra salt needed due to the bacon grease
- Thinner tortillas will be softer and more flexible
- Rectangles work perfectly for burritos
Storage
- Store in an airtight container for up to 2 days.
- For longer storage, wrap and refrigerate, then reheat on a warm pan.
Top Tip:
This dough is quite sticky when you first mix it, so it helps to use one hand for mixing and keep the other clean. It makes the whole process much easier and less messy!Related Recipes:
- Check out all our Flatbread Recipes!
- Find more Mexican Food inspo!
- Need to eat Dairy Free Foods? We got you covered too!
Nutrition information is automatically calculated, so should only be used as an approximation.