Making flour tortillas from scratch is really simple.
Jessica wright eyelashes. Mix in the lard with your fingers until the flour resembles cornmeal. Let rest for 10 minutes. In a medium bowl stir together flour salt and baking powder. Little more than flour salt and water.
Knead 10 12 times adding a little flour or water if needed to achieve a smooth dough. Immediately remove from the heat and stir in the lard until melted. Lightly flour the work surface once more. Use your fingers or a pastry blender to work the fat into the flour until it disappears.
Stir in water and oil. Place on a lightly floured surface and knead a few minutes until smooth and elastic. Using fingertips rub lard into flour mixture until mixture resembles coarse crumbs. Divide dough into 8 portions.
Meanwhile whisk the flour baking powder and salt in a large bowl until completely combined. Pour in the lesser amount of hot water plus the oil if youre using it and stir briskly with a fork or whisk to bring the dough together into a shaggy mass. Flour tortilla recipes a smooth thin pliable flatbread baked on a hotplate typically used in south american cookery. Combine the flour and salt in a large bowl.
Heat a dry 10 inch cast iron pan over medium heat. Whisk the flour salt and baking powder together in a mixing bowl. Working with one dough ball at a time and keeping the rest covered with plastic to prevent drying place a ball on the work surface and sprinkle lightly with flour. First mix together the dry ingredients in a large bowl flour baking powder and water.
On a floured surface knead the dough for 2 3 minutes. Add the water and vegetable oil and using your hands mix together the dough until it is a cohesive ball and all of the liquid has been absorbed. Gently stir warm water into flour mixture until. Stir together until all ingredients are well combined and form a dough.
Add the water and mix until the dough comes together. All you need is some all purpose flour or whole wheat flour if you want to make them whole grain baking powder salt oil and warm water. If the dough is too sticky add more flour 1 tablespoon at a time as needed. On a lightly floured surface roll each portion into a 7 in.
The dough should be quite simple. Turn onto a floured surface. The dough should be soft and playdoh like in texture but not sticky. Make sure to have a plastic bag clean kitchen towel or tortilla warmer nearby to hold the cooked tortillas.
In a large bowl combine flour and salt. Photo 1 then add your preferred oil. Coating most of the flour with fat inhibits gluten formation making the tortillas easier to roll out.