Tortillas

Tortillas

Yield: 10 10" Tortillas

Ingredients

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• 2 heaping cups flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 2 tablespoons lard (Crisco works, as well)
• 1 cup hot water

Instructions

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Use a whisk and mix together the dry ingredients. Next, use a wooden spoon to initially mix the dough until it gets to a shaggy state.

Flour your hands and fold in half until all the flour is incorporated.

Put flour on a work surface and dump the dough there.

Using a scale, portion out 60 grams of dough. This recipe will make about 10 10" tortillas.

Next, Ball up the dough into a nicely shaped ball.

Then flatten the ball. keeping it round. Each ball should be about 2.5" across and about 1/4" thick when done. This may be sticky, so put some flour on your surface and place the flattened ball on the surface to absorb some of the flour. Then stack the flattened balls.

Turn your skillet or griddle on to high. You want very high temperature. There will be smoke with this so turn on the fan on your range.

Using a rolling pin, flatten. The method I use is to put some flour on the surface, roll the dough flat north/south. This should make it about 1/3 as thin as it was.

Flip the dough over, putting more flour down. While doing that, rotate the dough 90 degrees. Now roll flat the east/west. It should be round- ish at this point.

Keep rolling until it's thin - very very thin. You want about 1/16" thick when done.

Toss onto your hot griddle. You'll need a big spatula. Pop the bubbles if they get too big. It's easier if you have two people, but you need to keep an eye on your cooking tortilla.

Try out the first one you make if you'r enew to this. It shouldn't be tough. If it's tough, roll it thinner or your baking powder may be dead.

Repeat the process until all tortillas are cooked.

Notes

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Like anything to do with baking/flour, the quantity of tortillas could change based on temperature and humdity.

bon appetit