Blackstone Griddle Tortillas

Yields: 8-10 tortillas
Prep time: 15 minutes
Cook time: 2-3 minutes per tortilla
Ingredients:
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/4 cup lard or vegetable shortening (chilled)
1/2 to 3/4 cup warm water (around 100-110°F or 38-43°C)
Equipment:
Large mixing bowl
Pastry blender or fork (or your hands)
Clean surface for kneading
Rolling pin
Blackstone griddle or flat-top grill
Instructions:
Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, salt, and baking powder.
Cut in Fat: Add the chilled lard or shortening to the flour mixture. Using a pastry blender, two knives, or your fingertips, cut the fat into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of fat remaining. This helps create tender tortillas.
Add Water: Gradually add the warm water, starting with 1/2 cup. Mix with your hands until a shaggy dough forms. Add more water, a tablespoon at a time, if the dough is too dry, until it comes together.
Knead the Dough: Turn the dough out onto a lightly floured surface. Knead for 5-7 minutes until the dough is smooth and elastic. It should be soft and pliable but not sticky.
Rest the Dough: Divide the dough into 8-10 equal balls (depending on how large you want your tortillas). Cover them with a damp cloth or plastic wrap and let them rest for at least 30 minutes. This resting period is crucial as it allows the gluten to relax, making the dough much easier to roll out and results in softer tortillas.
Preheat Blackstone: While the dough is resting, preheat your Blackstone griddle to medium-high heat (around 350-400°F or 175-200°C). You don’t need to oil the griddle for tortillas.
Roll out Tortillas: On a lightly floured surface, take one dough ball and roll it out into a thin circle, about 6-8 inches in diameter. Try to get them as thin and round as possible.
Cook Tortillas: Carefully place a rolled tortilla onto the hot Blackstone griddle.
Cook for about 30-60 seconds on the first side, until you see bubbles forming on the surface and the edges start to look dry.
Flip the tortilla and cook for another 30-60 seconds on the second side, until it puffs up nicely and develops golden-brown spots (like those in your picture!).
You might flip it one more time for a few seconds if needed.
Keep Warm: As each tortilla cooks, transfer it to a plate and cover it with a clean kitchen towel or place it in a tortilla warmer. This keeps them soft and warm.
Serve: Serve your warm, fresh tortillas with your favorite fillings!
Enjoy your homemade tortillas!