- 3 cups all-purpose flour, plus more for surface
- 2 teaspoons baking powder
- 1 1/4 teaspoons salt
- 1 1/4 cups milk, divided
- 2 tablespoons plus 1/2 teaspoon vegetable or olive oil
- 2 tablespoons bacon fat
- In a large mixing bowl, whisk flour, baking powder and salt to combine.
- In a small saucepan over medium heat, bring 3/4 cup milk, oil and bacon fat just to a simmer (do not boil). Pour into flour mixture along with remaining 1/2 cup milk. Stir with wooden spoon just until a shaggy dough forms.
- Turn out dough onto a lightly floured surface. Knead 3 to 4 minutes until dough is smooth and stretchy. Shape into a ball; cover with plastic wrap. Let stand at room temperature 1 hour to relax dough.
- Heat a griddle or large cast-iron skillet over medium heat. Divide and shape dough into 16 balls, each about 1 1/2 inches in diameter. Cover with a kitchen towel. Working one at a time and keeping remaining balls covered with a kitchen towel, roll out on a lightly floured surface to 6-inch rounds.
- Working in batches, cook tortillas 2 to 3 minutes until air bubbles form on the surface and the bottom browns in spots. Flip tortillas and cook on other side 1 to 2 minutes until brown in spots. Stack and wrap cooked tortillas in a clean kitchen towel as you go.
- Tortillas taste best when warm; to reheat, stack tortillas on a microwave-safe plate and cover with a damp kitchen towel. Microwave 10-30 seconds until heated through. Store extra tortillas, fully cooled, in airtight container at room temperature up to 3 days.