elevation and humidity are hard to account for, adjust amounts as necessary. lard is more traditional, substitute avocado oil.


  • 280g or 2 cups all-purpose flour

  • 1.5tsp kosher salt

  • 5oz warm water

  • 2tbsp+ avocado oil


  • whisk flour and salt

  • on low, stand mixify dries, slowly drizzling in wets until silky smooth.

  • let the dough hook knead until silky smooth, about 2 minutes. Aim for supple and smooth.

  • pinch into 6 pieces.

  • brush small amount of oil over dough balls, cover with kitchen towel, let rest for 20-25 minutes.

  • heat cast iron skillet, roll dough to 8ish inch diameter. Cook each side of tortillas until bubbling starts, about 45 seconds per side. Keep covered in kitchen towel between tortillas.