Flour Tortillas

also called tortillas de harina

The table

3 cups(390 g)all-purpose flourwhiskrubknead into a soft doughrest covered 30 minroll thin and cook in a dry cast-iron skillet 45 sec per side
1 tsp(4 g)baking powder
1 1/2 tsp(9 g)fine sea salt
1/3 cup(75 g; or vegetable shortening)lard
1 cup(240 mL)warm water
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.6 things to get out.

Pans and tools

1whisk

2rub

goes in with what step 1 made

3knead into a soft dough

goes in with what step 2 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 31 mintwo waits that overlap count once
Needs you
45 secof the steps that give a time

3 of the 5 steps never say how long they take, so both numbers are floors. The recipe itself says 1 hr.

  1. whisk

    not timedfrom the start

  2. rub

    not timedfrom the start

  3. knead into a soft dough

    not timedfrom the start

  4. rest covered 30 min

    30 minwalk away(read off the step)from the start

  5. roll thin and cook in a dry cast-iron skillet 45 sec per side

    45 secneeds you(read off the step)30 min in

Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them. The minutes are always the recipe’s own; a dashed edge means we worked out from the step whether you have to be there, and a dotted one means nothing was said, so we assumed you are standing over it.

You'll need cast-iron skillet

Goes with

See how it is written
>> title: Flour Tortillas
>> category: Flatbreads & Pancakes
>> tags: bread, mexican, skillet, dough
>> counters: Taquería
>> aka: tortillas de harina
>> pairs-with: refried-beans, mexican-red-rice
>> servings: 12
>> time: 1 hr

Whisk @all-purpose flour{3%cup}(390 g), @baking powder{1%tsp}(4 g), and @fine sea salt{1 1/2%tsp}(9 g).

Rub @lard{1/3%cup}(75 g; or vegetable shortening) into @&(~1)flour{}.

Knead @&(~1)mixture{} into a soft dough with @warm water{1%cup}(240 mL).

Rest @&(~1)dough{} covered ~{30%min}.

Roll @&(~1)dough{} thin and cook in a dry #cast-iron skillet{} ~{45%sec} per side.