A wheat tortilla rolled paper thin and griddled until it blisters, soft enough to wrap a burro and wide enough to cover a plate. Sonora is wheat country, so flour is the default at Arizona's Sonoran-style tables.

Slow Food USA's Ark of Taste entry says White Sonora wheat arrived in Arizona with Spanish missionaries and made a stretchy dough that was instrumental in the development of the flour tortilla. Pima farmers began growing it, and in the 1800s they became Arizona's first food exporters. Visit Arizona says flour tortillas are king in Sonora, often enriched with lard, and Roving Decanter reports that Arizona's Sonoran-style restaurants assume you want flour.

Where to eat Sonoran flour tortilla in Scottsdale

2 editor picks for Sonoran flour tortilla in Scottsdale, ranked by editorial score. All Scottsdale signature dishes · Sonoran flour tortilla across every city.

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Make it at home

Serves Makes 8 tortillas1 hr 15 minIntermediate

Ingredients

  • 2 cups (250 g) all-purpose flour, plus more for rolling
  • 1 teaspoon fine salt
  • 1 teaspoon baking powder
  • 1/3 cup (70 g) lard or vegetable shortening
  • 2/3 cup warm water

Method

  1. Whisk the flour, salt and baking powder, then rub in the lard with your fingers until the mix looks like damp sand.
  2. Add the warm water and knead for 3 minutes until the dough is smooth and soft, then divide into 8 balls.
  3. Cover the balls with a towel and rest them for 30 minutes so the gluten relaxes.
  4. Roll each ball on a floured surface into a thin round about 9 inches across, turning it as you roll.
  5. Cook on a dry cast-iron griddle over medium-high heat for 30 to 40 seconds a side, until blistered with brown freckles, and keep warm in a towel.

Editor tip. If the tortillas spring back while rolling, rest the dough 10 minutes longer; relaxed dough rolls thin without tearing.

Common allergens: Gluten.