Makes 12 five-inch tortillas. Good for soft tacos, quesadillas, everyday nibbling, etc.
 |
| TheFoodening Blog - Fresh Flour Tortillas |
Ingredients
2 c. all-purpose unbleached flour
3/4 c. water
1 tbsp bacon lard
1 tsp baking powder
1/2 tsp sea salt
Directions
1. In a large bowl, whisk together flour, baking powder, and salt. Drizzle in bacon lard and work it into the flour using a rubber spatula. Gradually add in the water and stir until a large sticky mass of dough forms. You might not need all of the water, especially on a rainy and/or cold humid day.
2. Knead the dough on a lightly-floured surface until it is elastic and not as sticky.
3. Divide dough into 12 equal portions (if making 4-5 inch tortillas), or into 8 equal portions if making larger sized tortillas. I have an 8" cast iron skillet pan and couldn't make them any larger.
Shape each portion into a ball, then roll it out with a floured rolling pin on a lightly-floured surface.
4. Let the cast iron pan warm up on medium heat before adding the first tortilla. If your pan is well-seasoned, it shouldn't need any oil to fry the tortillas.
5. Each tortilla cooks pretty quickly. When the top of the tortilla starts to form air bubbles, flip it over and cook the other side.
6. Let the cooked tortillas rest in a clean kitchen towel inside a one-gallon plastic bag. This will keep the tortillas warm and from drying out.
