Traditional-style White Sonora Wheat Flour Tortilla recipe that yields 10–12 tortillas approximately 8–10 inches in diameter. White Sonora is an heirloom soft wheat, so it produces tender, flavorful tortillas with a beautiful golden hue.

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Ingredients:

300 g White Sonora wheat flour (whole grain, freshly milled)

5 g fine sea salt

60 g lard (or substitute with unsalted butter or vegetable shortening)

180 g warm water (approx. 38–40°C or 100–105°F)

Instructions:

Combine dry ingredients: In a medium bowl, whisk together the White Sonora flour and salt.

Incorporate fat: Add the lard and work it into the flour with your fingers or a pastry cutter until the mixture resembles coarse crumbs. The flour should feel slightly moist and crumbly.

Add warm water: Pour in the warm water gradually, mixing with your hands or a spatula until a dough forms. If the dough feels too sticky, add a pinch more flour. If it's dry, add a small splash of water.

Knead the dough: In the bowl or transfer to a clean surface and knead for 5–7 minutes until smooth and elastic. It should feel soft but not sticky.

Rest the dough: Cover the dough with a damp cloth or plastic wrap and let it rest for 15-30 minutes at room temperature. This relaxes the gluten and makes rolling easier.

Divide and shape: Divide the dough into 10 equal pieces (roughly 50-55 g each). Roll each piece into a smooth ball.

Roll out: On a lightly floured surface, roll each ball into an 8 inch round, as thin as possible without tearing.

Cook: Heat a dry cast-iron skillet or griddle over medium-high heat. Cook each tortilla for 30–45 seconds per side, or until bubbles form and light brown spots appear. Don’t overcook or they may become dry.

Keep warm: Wrap the tortillas in a clean kitchen towel to keep warm and soft.

Notes:

Flour texture: If your White Sonora flour is freshly milled and coarse, you may want to sift out some of the bran for smoother tortillas, though full whole grain works well for rustic style.

Storage: Store in an airtight container at room temp for 1–2 days, or refrigerate up to a week. Reheat on a hot skillet or steam lightly to soften.