Monday, June 1, 2009

Homemade Flour Tortillas

Photo and recipe from thefreshloaf.com

Makes 12

2 cups all-purpose flour
1/4 cup lard, or vegetable shortening
1/2 teaspoon salt
1/2 teaspoon baking powder
3/4 cup warm milk, or water


  1. Combine the dry ingredients in a bowl. Transfer to the bowl of a stand mixer.
  2. Add the lard and mix until it is well combined and the mixture looks grainy.
  3. Add the warm milk and mix until a smooth ball of dough forms, about 5 minutes.
  4. Divide the dough into 12 equal pieces and roll the pieces into balls.
  5. Cover and let rest 30 minutes.
  6. Once rested, roll the balls of dough into 6″ to 7″ tortillas.
  7. Cook on a griddle, or in a heavy pan, over medium heat until golden brown and puffy.
  8. Transfer to a plate and cover with a towel while the rest cook.
  9. Enjoy! Or, allow them to cool and store them in a plastic bag in the fridge. They last for five days ... if you can keep from eating them hot off the griddle.

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