Flour Tortillas

By Gigirox

Ingredients

• 3 cups all-purpose flour
• 2 tsp baking powder
• 1 heaping tsp salt
• 5 Tbsp shortening or lard*
• 3/4 cup warm water

Details

Servings 12
Adapted from jasonandshawnda.com

Preparation

Step 1

* Lard preferred, shortening will sub, consider adding an extra Tbsp of shortening.

Pulse the flour, baking powder, and salt a few times in your food processor fitted with the dough blade. Add the shortening/lard and process until the mixture is uniformly crumbly. With the food processor on, slowly stream in the water, just until the dry ingredients form a ball and starts traveling around the bowl (you might not use all of the water or you might need a little more). Let the dough knead for ~30 seconds. The dough should clean the sides of the bowl, be soft and not sticky. (You can most certainly do this by hand with a pastry cutter, a wooden spoon, and your hands.)

Turn out onto a flour-dusted surface and divide dough into golf-ball sized portions (I weighed mine out to 2 oz each). Cover with a kitchen towel and let rest for 10 minutes. Heat a large, dry saute pan over medium high heat.

With a rolling pin, roll the dough balls into thin rounds, dusting the top with just enough flour to keep the tortilla from sticking to the rolling pin. Lay tortilla flat in the heated pan and cook on each side for ~20 seconds, until the bubbled areas brown. Keep covered with a kitchen towel to keep warm and pliable. Eat warm.