This recipe is so simple and easy! I only made half the recipe and used vegetable shortening since I had no lard on hand. Like another reviewer I also used hot water. The dough was very easy to handle and roll very thin(although I've never really managed to roll out an actual circle, just oblongs-oh well!).

The dough is on the sticky side, so I was very generous with the flour while rolling out each tortilla, but this didn't affect the final result. Best tortillas ever, including restaurants! My husband is from Texas and is pretty snotty about Tex-Mex food, and he could NOT believe how great these were, still talked about it the next day. My 3-yr old daughter told me again and again how good they were.



2¼ teaspoons (1 packet) active dry yeast
1 teaspoon granulated sugar
⅔ cup warm water (about 110 degrees F)
2 cups bread flour, divided
1 cup whole wheat flour
1 teaspoon salt
½ cup warm milk (about 110 degrees F)
1 tablespoon olive oil

  • In a large bowl or bowl of a stand mixer, dissolve yeast and sugar in warm water. Let sit 5 minutes until foamy.
  • Add 1 cup bread flour, whole wheat flour, salt, milk and olive oil. Stir until just combined.
  • On a floured surface, knead dough 10 minutes by hand, adding just enough of the remaining 1 cup bread flour needed to make a soft, smooth and only slightly sticky dough. OR, using dough hook attachment, knead dough in stand mixer 5 minutes, adding just enough of the remaining 1 cup bread flour needed to make a soft, smooth and only slightly sticky dough that pulls away from the sides of the bowl.
  • Shape dough into a ball and place in a large, lightly greased bowl; turn once to coat. Cover bowl with plastic wrap and let dough rise in a warm place 1 hour until doubled.
  • Meanwhile, heat a griddle or large skillet to 350 degrees F, or medium heat. Punch down risen dough and divide into 8 equal pieces. Shape each piece into a ball and place on a lightly floured surface. Cover with a thin towel or plastic wrap and let rest 10-15 minutes so the gluten has time to relax.
  • Working with 1 piece of dough at a time, roll out dough to an ⅛-inch thick circle, about 7 to 8 inches long. Place the flatbread (1-2 at a time, depending on how many fit on your griddle/skillet) on the griddle or skillet and cook 2 to 3 minutes until top begins to get bubbly and puffy. Use tongs to flip over and cook on the other side, another 2 to 3 minutes until golden brown spots appear on the bottom and the flatbread is cooked through.
  • Stack cooked flatbreads on a plate covered with a towel while you cook the remaining flatbreads.
  • Serve the flatbreads immediately, or reheat them as needed to make them soft again. Store flatbreads, covered with plastic wrap or a thin towel, at room temperature for up to 2 days.

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