Food recipes
Homemade Flour Tortillas
Homemade Flour Tortillas Ingredients: wheat flour, white, all-purpose, unenriched leavening agents, baking powder, double-acting, sodium aluminum sulfate salt, table lard water, bottled, generic Directions: In a food...
Homemade Flour Tortillas
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
lard
water, bottled, generic
Directions:
In a food processor, combine flour, baking powder and salt.
Pulse to mix.
Add lard and pulse until mixture resembles coarse meal, 12-15 1-second pulses.
Add hot water and pulse until mixture forms a smooth ball.
Divide dough into 12 balls, cover with a towel, and let rest at least 30 minutes to hydrate the flour and relax the gluten.
Heat a cast iron skillet or griddle over high heat until a drop of water skitters across the surface before evaporating, then reduce to medium-low.
Dust your board with flour and roll each ball out to 1/16" thickness.
Place each tortilla on the griddle, 45-90 seconds per side, until slightly puffy and just beginning to brown.
Place finished tortillas under a slightly-damp towel until ready to serve.
Store in a zip top bag with a barely-damp paper towel in the refrigerator for up to 2 days; reheat on the griddle before serving.
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
lard
water, bottled, generic
Directions:
In a food processor, combine flour, baking powder and salt.
Pulse to mix.
Add lard and pulse until mixture resembles coarse meal, 12-15 1-second pulses.
Add hot water and pulse until mixture forms a smooth ball.
Divide dough into 12 balls, cover with a towel, and let rest at least 30 minutes to hydrate the flour and relax the gluten.
Heat a cast iron skillet or griddle over high heat until a drop of water skitters across the surface before evaporating, then reduce to medium-low.
Dust your board with flour and roll each ball out to 1/16" thickness.
Place each tortilla on the griddle, 45-90 seconds per side, until slightly puffy and just beginning to brown.
Place finished tortillas under a slightly-damp towel until ready to serve.
Store in a zip top bag with a barely-damp paper towel in the refrigerator for up to 2 days; reheat on the griddle before serving.