Flour Tortillas 

Worth the effort.

Double the recipe:
30 oz flour--white or whole wheat bread (hard white wheat grain)
1 T salt
2 t baking powder
8 oz (1 c) soft but cool lard

2 c warm water
15 oz (3 c) flour--white or whole wheat bread (hard white wheat grain)
1 1/2 t salt
1 t baking powder
4 oz (1/2 c) soft but cool lard

1 c warm water


For lard I use the hardened fat from roasting chicken, beef or pork. I keep it in the freezer and use as I need it.

In mixer with dough hook, mix together flour, salt, sugar, baking powder, and lard.  Add all at once 1 c. warm water.  Mix and knead until dough is soft and smooth, several turns.  Form into a ball and wrap in plastic wrap to rest on the counter a few hours. Split up into 6 pieces (more or less) and roll out thin with a rolling pin.  Bake in a very warm cast iron skillet.  Wait until one side bubbles-flip over briefly.  Do not overbake. Keep warm in a dish towel. Can keep dough in refrigerator about a week to bake fresh when you want them.

Cookbook Home | About | Search