Flour Tortillas

Flour Tortillas: Submitted by: Kimmo | Date Added: 18 Dec 2020 Ingredients:

3 cups (375 g) all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/4 cup (50 g) lard or vegetable shortening
11/4 cups (295 ml) warm water

12 TO 15 TORTILLAS

Cooking Instructions:

In a mixing bowl, whisk together the flour, baking powder, and salt. Mix in the lard with your fingers until the mixture resembles coarse sand. Add the water and mix until the dough comes together.

Transfer the dough to a lightly floured surface and knead for a few minutes, until smooth, dusting with a very small amount of flour if the dough is too sticky.

Divide the dough into 12 to 15 equal-size pieces and roll each piece into a ball.

Preheat a large skillet, preferably cast iron, over medium-high heat. While the skillet is heating up, use a well-floured rolling pin to roll one dough ball into a thin, 8-inch (20 cm) tortilla. Or use a tortilla press to flatten the dough between two pieces of parchment paper. Then peel off the parchment and flip the tortilla into the hot pan, peeling off the second piece of parchment as you do.

Place the tortilla in the hot skillet and cook until bubbly and brown in spots on the bottom. Flip and continue to cook for an additional minute, until more bubbles and golden spots appear. Transfer the tortilla to a tortilla warmer or wrap it in a tea towel to keep warm.

Repeat the process with the remaining dough balls and serve warm.

Wrap leftover tortillas in plastic wrap, a zip-top bag, or an airtight container and store in the refrigerator for up to 1 week. Reheat in a toaster oven or skillet.