Flour Tortillas

(27)


Comments 89 comments   

Servings: 12
PREP
45 mins
COOK
15 mins
READY IN
1 hr
Ingredients
  • 3 cups all-purpose flour
  • 5 tablespoons lard or 5 tablespoons vegetable shortening
  • 1 teaspoon salt
  • 1 cup very warm tap water
Directions
  • In a food processor combine 2 3/4 cups of the flour (reserve the remaining flour for rolling out the dough) with the lard or shortening.
  • Pulse several times until the fat is evenly distributed throughout the flour and no particles of fat are visible.
  • Dissolve the salt in 2/3 cup of the warm water.
  • With the machine running, pour the liquid through the feed tube in a steady stream and stop the machine once the dough has come together in a ball.
  • Feel the dough; it should be a medium-stiff consistency, not too firm but not as soft as most bread doughs.
  • If the dough is too stiff, divide it into several pieces, sprinkle with 1 or 2 tablespoons of the remaining water and process again until a ball forms.
  • Divide the dough into 12 portions, roll into balls and place on a flat surface or plate.
  • Cover with plastic wrap and allow dough to rest for at least 30 minutes.
  • On a lightly floured surface roll each ball into a 7-inch circle by flattening the ball of dough, lightly flouring it, and with a rolling pin rolling forward and backward over the dough, then turn it a sixth of a turn and roll forward and backward again.
  • Repeat the turning and rolling process until a 7-inch circle is formed, re-flouring the work surface as necessary.
  • Place the tortilla on a plate and cover with plastic wrap.
  • Repeat the rolling out process for the remaining 11 balls of dough.
  • Heat a flat cast iron griddle over moderately high heat.
  • Lay a tortilla on the griddle and cook for 20 to 45 seconds until tortilla bubbles and lightly browns on the underside.
  • Flip the tortilla and cook it for another 30 to 45 seconds.
  • The tortilla should be lightly browned but still soft and flexible.
  • Transfer the cooked tortilla to a heavy towel and wrap it up.
  • Cook the remaining tortillas in a similar manner and store stacked in the towel to keep them warm and soft.
  • Tortillas can be stored in a sealable plastic bag and refrigerated until ready for use.
  • To reheat the tortillas, tuck them in an"envelope" made out of aluminum foil and heat in a 325F oven for 10 to 15 minutes.
 

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