Delicious Flour Tortillas Recipe
Ingredients
| All purpose flour | 2 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Baking powder | 1 Teaspoon | |
| 3 to 4 tablespoons lard or vegetable shortening, or a mixture of the two | ||
| 1/2 to 3/4 cup very warm water | ||
Directions
Sift the dry ingredients into a large bowl.
Work in the shortening with your fingertips until it is evenly mixed.
Pour two-thirds of the water over the mixture and mix it in with a fork.
The dough will have large lumps rather than being a smooth mixture.
Add the remaining water, if needed, and gather the dough into a ball.
Knead the dough well for 5 minutes.
The dough should be medium stiff, not as soft as bread dough but also not firm.
Divide the dough into 12 portions and roll them into balls.
Cover them with a towel and let them rest for 20 minutes.
Lightly flour aboard, flatten out one of the dough balls and roll it until it is thin.
Heat a dry comal, heavy skillet or griddle to medium hot.
Lay the tortilla onto the griddle—you should hear a faint sizzle when it first hits the cooking surface.
Cook until bubbles form on the top and brown spots appear underneath, 30 to 45 seconds.
Turn over the tortilla and cook it for an additional 30 to 45 seconds.
Be sure not to overcook it, or the tortilla will become crisp.
Remove the tortilla and cover it with a towel to keep it warm.
Work in the shortening with your fingertips until it is evenly mixed.
Pour two-thirds of the water over the mixture and mix it in with a fork.
The dough will have large lumps rather than being a smooth mixture.
Add the remaining water, if needed, and gather the dough into a ball.
Knead the dough well for 5 minutes.
The dough should be medium stiff, not as soft as bread dough but also not firm.
Divide the dough into 12 portions and roll them into balls.
Cover them with a towel and let them rest for 20 minutes.
Lightly flour aboard, flatten out one of the dough balls and roll it until it is thin.
Heat a dry comal, heavy skillet or griddle to medium hot.
Lay the tortilla onto the griddle—you should hear a faint sizzle when it first hits the cooking surface.
Cook until bubbles form on the top and brown spots appear underneath, 30 to 45 seconds.
Turn over the tortilla and cook it for an additional 30 to 45 seconds.
Be sure not to overcook it, or the tortilla will become crisp.
Remove the tortilla and cover it with a towel to keep it warm.
Chef
