Bacon Fat Tortillas 

Ingredients

• 600 grams (about 4 cups) unbleached all-purpose flour


• 350 grams (about 1 1/2 cups) warm water


• 10 grams (about 1 tablespoon) Jacobsen Pure Kosher Sea Salt


• 113 grams (1/2 cup) melted bacon fat, duck fat, lard, or rendered animal fat of your choice

Instructions

• Melt your fat in warm water. Combine liquids with flour and salt in a large bowl and mix with a spatula or spoon until no dry patches are present. Cover and let rest for 10 minutes.


• After that initial ten minutes, give it a few kneads until it is slightly smoother in appearance. Let rest covered for another ten minutes and knead a few times again until pillowy and smooth in texture. (It shouldn't take long at all.)


• Cover one more time and let rest for at least 30 minutes before scaling into 50-gram portions. As an option, you can keep them covered and resting at room temperature for much longer if you prefer.


• Round out your dough portions and allow to bench rest for 15 minutes, covered. Use this downtime to preheat a dry cast-iron skillet over medium heat. Surface temperature should read about 350°F-400°F.


• Using a rolling pin and a well-floured surface, roll out your dough balls to your preferred thickness, but thinner is often preferred, about 1/8" thick or less.


• Dust off any excess flour from the tortilla using a pastry brush and immediately cook on the hot, dry cast-iron skillet.


• These should cook up relatively fast, with some characteristic air pockets that balloon after 20-30 seconds have elapsed. Cook for about 30 seconds on each side. From here they are ready to serve, or to be held for further use.