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Mexican - Flour Tortillas A wet dough through a long knead and rest becomes a chewy tortilla. Worth the homemade. ~24-30 tortillas
In bosch mixer with wire whips mix: 20 oz all purpose flour 2 t salt 2 t baking powder Add: 4 1/2 oz lard or tallow Mix with the whips until it forms sandy pea sized pieces. Switch to dough hook and add: 14 oz warm water Knead until it forms a smooth dough. Put on greased counter or in greased bowl. Cover and rest 20 minutes. Divide dough into 1 1/2 oz pieces. Roll into smooth balls. Cover with bread towel. Roll out until very thin - you should see your hand through it. Cook on hot dry cast iron griddle pan until toasted and bubbles cover the surface, about 1 minute. Flip and cook another 1 minute. Place in bread towel and keep covered while you cook them all. ~Dough can keep in refrigerator for up to 3 days before baking them.
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