Soft Flour Tortilla Recipe for Burritos: 13 Servings

Instructions:

1. In a large mixing bowl, whisk together the flour, salt, and baking powder until the leavening agent is evenly distributed.
2. Add the fat (lard, shortening, or butter) to the dry ingredients. Use your fingertips or a pastry cutter to rub the fat into the flour until the mixture resembles coarse sand with no large lumps.
3. Pour the near-boiling water into the center of the bowl. Stir with a wooden spoon until a shaggy dough forms and the flour is hydrated.
4. Turn the dough onto a lightly floured surface and knead for approximately 2-3 minutes until smooth. Cover the dough and let it rest for 30 minutes to allow the gluten to relax.
5. Divide the dough into 13 equal portions (approximately 50g each). Roll each ball into a paper-thin 8-inch circle using a heavy rolling pin.
6. Heat a cast iron skillet or comal over medium-high heat. Cook each tortilla for 30-45 seconds per side until bubbles form and light brown charred spots appear. Store in a clean kitchen towel to steam.