Soft flour tortillas are a type of thin, flexible flatbread made primarily from flour, water, fat (such as lard or vegetable oil), salt, and sometimes baking powder. They are a staple in Mexican and Tex-Mex cuisine, commonly used for making dishes like tacos, burritos, enchiladas, and quesadillas. The dough is typically rolled thin, then cooked quickly on a hot griddle or skillet until it puffs slightly and develops brown spots. This cooking method keeps them soft and pliable, ideal for folding or wrapping around fillings without breaking.

Ingredients:

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1/4 cup vegetable oil or melted lard
• 3/4 cup warm water (approximately)

Instructions:

1. Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, salt, and baking powder.
2. Add Fat: Gradually add the vegetable oil or melted lard to the flour mixture. Mix until the fat is well incorporated and the mixture resembles coarse crumbs.
3. Add Water: Gradually add warm water, a little at a time, mixing with your hands or a spoon until the dough comes together into a soft, slightly sticky ball. You may not need all of the water, or you may need a little more, depending on humidity and other factors.
4. Knead: Turn the dough out onto a lightly floured surface and knead for about 3-5 minutes, until the dough is smooth and elastic. Cover the dough with a damp cloth or plastic wrap and let it rest for about 15-20 minutes.
5. Divide and Roll: Divide the dough into 8-10 equal portions (depending on the desired size of your tortillas). Roll each portion into a smooth ball.
6. Roll Out: On a lightly floured surface, roll each dough ball into a thin circle, about 8-10 inches (20-25 cm) in diameter. Use a rolling pin, and rotate the dough frequently to maintain a circular shape.
7. Cook: Heat a non-stick skillet or griddle over medium-high heat. Place a rolled-out tortilla onto the hot skillet and cook for about 30-60 seconds on each side, or until light golden brown spots appear and the tortilla puffs slightly. Press down gently with a spatula if air pockets form.
8. Keep Warm: Remove cooked tortillas from the skillet and stack them on a plate covered with a clean kitchen towel. Keep them covered with the towel to keep warm and prevent them from drying out.
9. Serve: Use immediately for tacos, burritos, quesadillas, or any other dishes calling for soft flour tortillas. Enjoy!

These homemade tortillas are fresher and often tastier than store-bought ones, and you can adjust the thickness and size according to your preference.