Flour tortillas

By gnikylime

Modified from http://www.seriouseats.com/recipes/2012/07/flour-and-potato-tortillas.html

Do more comparisons with: http://www.seriouseats.com/recipes/2015/04/thin-tender-flour-tortillas-recipe.html, http://www.rickbayless.com/recipe/flour-tortillas/

Ingredients

• 9 ounces (about 2 cups) [255 g] all purpose flour
• Between 2/3 and 3/4 cup [170 mL] room temperature or colder water
• 2 tablespoons [26 g] lard
• 1 teaspoon salt
• 1/4 cup instant mashed potato flakes

Preparation

Step 1

1.
Combine al ingredients in the bowl of a stand mixer and knead on low speed with the dough hook until mixture is smooth and elastic, about 10 minutes. Flour work surface and divide the dough into 8 even pieces. Form each piece into a ball. Cover dough balls with plastic wrap or a clean kitchen towel and let rest for about 10 minutes.
2.
Heat a cast iron frying pan, comal, or griddle on medium-high (1.5 on stove) heat. One at at time, roll dough balls with rolling pin or tortilla press to between 6- to 8-inches in diameter, adding flour to the work surface as needed to keep the dough from sticking. Brush the flour off the dough as much as possible and lay the tortilla on the heated pan. Cook until there are browned spots on the bottom of the dough, 1 to 2 minutes. Flip and cook on second side until spotted, another 30 seconds.

3.
Remove the finished tortilla from the pan, lay it on a clean kitchen towel, and cover the tortilla with the ends of the cloth. Continue the process until all the tortillas have been cooked. Serve warm.