- 11
- 20 mins
- 22 mins
Ingredients
- 2 c. unsifted flour
- 1 tsp. salt
- 1/4 c. lard
- 1/2 c. lukewarm water
Preparation
Step 1
Put flour in mixing bowl, sprinkle with salt, stir to mix. With pastry blender or two knives, cut in lard until particles are fine. Add water gradually; toss with a fork to make a stiff dough. Form into a ball and knead thoroughly until smooth and flecked with air bubbles on a lightly floured board.
(At this point you can grease the surface of the dough with lard, cover tightly, and refrigerate for as long as 24 hours before using; if you do this the dough will be easier to handle. Let the dough return to room temperature before you begin to roll it out.)
Divide dough into 8 large or 11 regular sized balls. Roll as thin as possible on a lightly floured board, or use waxed paper, or stretch and pat with floured hands. Tortillas will shrink about an inch as they cook.
Drop each tortilla onto a hot ungreased griddle. Bake until flecked on one side. (This should take only about 20 seconds.) Lift the edge with a spatula, turn, and bake on the second side.