For some reason, homemade flour tortillas have always intimidated me. I've made corn tortillas many times, so I'm not sure where the reluctance came from. But once I saw Lisa Fain's recipe for buttermilk and bacon-fat filled flour tortillas in her new cookbook, The Homesick Texan's Family Table, I could resist no longer. The dough comes together easily, and the abundance of fat in the mixture keeps everything super workable. An hour's rest afterward lets the flour hydrate and relax—it'll also give you ample time to prepare whatever filing you'll use with the tortillas. Rolling the dough is equally easy, and the tortillas puff and brown like magic in a hot cast iron skillet. I'm going to start making these every weekend.
Why I picked this recipe: I've never tried making my own flour tortillas. This seemed like a great place to start. (Bacon!)
What worked: I was prepared for the whole rolling and cooking process to be a pain, but these tortillas couldn't have been easier to make.
What didn't: No problems at all.
Suggested tweaks: If you want to make a vegetarian version of these tortillas, you could substitute additional butter for the bacon fat. If you are using bacon fat, make sure you strain out any little bits of bacon that may remain—they'll tear through the tortilla dough.