Put the flour in a large bowl with the wagyu oil and ¼ tsp kosher salt. Rub the fat into the flour with your hands, just as you would a pie crust (you could also pulse in a food processor, use a pastry cutter, or stir it in a stand mixer with the paddle attachment).

Add the cold water, a little bit of a time, stirring. You want to add just enough water so that the dough comes together into a ball.

Knead the dough to work the moisture though the ball. Wrap it in plastic wrap and let it rest for a half hour.

Separate the dough into 16 balls. Use a rolling pin to roll them out as thinly as possible.

Let the tortillas rest, covered, for five minutes so the gluten will relax, then roll them again to make them even thinner.

Optional: For a cleaner look, use a plate (as a guide) and a knife or ring cutters to trim off the ragged edges.

Cook the tortillas in an oiled frying pan (we like using a non-stick pan), until lightly browned on both sides.

Use the tortillas in your recipe.

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Wagyu Oil Recipes
Flour Recipes