Step 1

Combine the fat and dry ingredients. Place 3 cups all-purpose flour and 1 teaspoon kosher salt in a large bowl and stir to combine. Melt 1/2 cup fat in the microwave or on the stovetop. Add the fat to the flour mixture and mix with your hands until it resembles sand.

Step 2

Mix in the water. Heat 1 cup water until hot but not boiling. Slowly add 1/2 cup of the hot water to the flour mixture and mix with a flexible spatula or spoon until the dough feels less hot. Slowly add the remaining water a little at a time (you may not need all of it) until the dough feels sticky but not loose. As the dough comes together, pay close attention to how the dough feels in your hands, as it may need more or less water. This has to do with how fresh your flour is and the humidity in your kitchen.

Step 3

Knead the dough. Transfer the dough to a work surface. Knead by hand until it feels soft, slightly oily and elastic, neither dry nor loose and when you make indentations with your fingers, and slightly bounces back when pressed, 7 to 10 minutes. The dough will feel very sticky at first and might stick to your hands and work surface, so avoid the temptation to add more flour - it will become less sticky as you continue to knead.

Step 4

Make the dough balls. Divide the dough into 12 lime-sized portions (about 60 grams each). Next, pinch the bottoms. Cup your hand over each dough ball and roll on the counter (bottoms facing down) until the top is smooth and tight.

Step 5

Coat a medium bowl lightly with vegetable oil or cooking spray. Add the dough balls and cover with a kitchen towel, plastic wrap, or both. Let rest for at least 20 minutes or up to 1 hour to hydrate.

Step 6

Roll out the tortillas. Heat a griddle, large cast iron skillet, or large nonstick pan on medium heat while you shape the tortillas. Lightly dust a work surface and rolling pin with flour. Roll out 1 dough ball at a time, keeping the remaining covered to prevent drying out.Place on the work surface and flatten the ball slightly by pressing with your hand. Begin rolling from center to top (away from you) using light to medium pressure to start, then roll center to bottom (towards you). Rotate the dough disc 45 degrees counterclockwise, then continue to roll from center to top and then again from center to bottom. Flip the tortilla and continue to roll and flip several times until you have a round about 1/8-inch thick and 8 inches wide. To make any last adjustments, lay the tortilla in the palm of one hand, and with your opposite hand using your fingers stretch any uneven ends.Place the tortilla on a kitchen towel and repeat rolling out the remaining balls, placing them on a single layer on the towel. If you’re having a difficult time rolling, place the dough balls in the refrigerator for a few minutes, then take out and try again.

Step 7

Cook the tortillas. Gently place the tortilla in the pan. If the tortilla lost some of its shape, quickly stretch the ends with your fingers. Cook until the edges of the tortilla slightly change color and no longer look translucent, 10 to 15 seconds. Flip with your fingers or a spatula and cook until the bottom is lightly browned spots and some bubbles start to appear on the surface, 25 to 30 seconds. Flip once more and wait until you notice the air bubbles are more pronounced or it puffs (to encourage puffing, press along the edges of the tortilla using your finger, a clean kitchen towel or a spatula), 15 to 20 seconds. Flip and wait a few more seconds if needed to allow any last minute puffing or browning.

Step 8

Continue cooking the remaining tortillas. The tortilla is ready when the color has changed from translucent to white and both sides have light to medium brown spots. Transfer to a tortilla basket, or a large plate lined with a kitchen towel. Cover to let steam. Continue cooking the remaining tortillas, stacking them on top of the first.