Flour Tortillas- Single, 1/2 Dz, 1 Dz Recipe
Carolina's famous hand made tortillas.
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Ingredients
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Flour Tortillas
Method
Flour Tortillas
- 1
In a large mixing bowl, whisk together the all-purpose flour (2 cups), baking powder (0.5 tsp), and salt (0.5 tsp) until evenly distributed.
- 2
Add the lard or vegetable shortening (2 tablespoons) to the dry ingredients. Use your fingertips or a pastry cutter to rub the fat into the flour until it resembles coarse crumbs.
- 3
Slowly pour in the warm water (180 ml) while mixing with a fork or your hand until a soft, cohesive dough forms. Add water a little at a time if the dough seems dry.
- 4
Turn the dough onto a lightly floured surface and knead for 3–5 minutes until smooth and elastic. If the dough is sticky, dust with a small amount of flour; if dry, sprinkle with a few drops of water.
- 5
Cover the dough with a damp cloth or plastic wrap and let rest for 20–30 minutes to relax the gluten.
- 6
Divide the dough into 12 equal pieces and roll each piece into a smooth ball.
- 7
Lightly flour the work surface and roll each ball into a circle about 8–9 inches in diameter. Keep the remaining dough pieces covered to prevent drying.
- 8
Preheat a dry skillet or comal over medium-high heat. Cook each tortilla for about 40–60 seconds on each side, until brown spots form and the tortilla puffs slightly. Flip and cook the other side, then transfer to a warm plate.
- 9
Stack the cooked tortillas and cover with a clean towel to keep them warm. Serve immediately or keep warm until ready to use.
