Flour Tortillas
Posted by orutherfurd Sat, Nov 20, 2010 04:23 PM | 4 stars based on 1 rating
Quick, easy, and delicious. I usually double the recipe.
| Ingredient | Metric | U.S. | Volume | Baker's % |
|---|---|---|---|---|
| all-purpose flour | 143 g | 5 oz | 1 1/8 cup | 100% |
| lard | 28 g | 1 oz | 1/8 cup | 20% |
| water, hot | 85 g | 3 oz | 3/8 cup | 60% |
| baking powder | 2.3 g | .8 oz | 1/2 tsp | 1.62% |
| salt | 3 g | .11 oz | 1/2 tsp | 2.15% |
| Total | 261.3 g | 9.19 oz |
Mix flour, baking powder, and salt together. Mix hot water and lard together and add dry ingredients. Mix and knead until dough is well-developed. Should be a soft, supple, and slightly sticky dough. Cover and refrigerate for 30 minutes. Divide into 4 pieces, lightly roll into balls, and roll out into 8-inch circles. Cook in a medium-hot cast iron skillet, for 30 to 45 seconds on a side (or until light brown spots appear). They should be soft. Wrap cooked tortillas in a dish towel to keep warm.
Once in the rhythm, roll the next one out while one is cooking and you can crank 'em out.
