- 9 ounces unbleached all-purpose flour, plus
- extra unbleached all-purpose flour, for kneading & rolling
- 1 teaspoon table salt
- 1⁄4 teaspoon baking powder
- 1⁄4 cup cold vegetable shortening (I use shortening, haven't tried lard) or 1⁄4 cup lard, cut into small pieces (I use shortening, haven't tried lard)
- 2⁄3 cup warm water
Directions See How It's Made
- In medium bowl, stir flour, salt & baking powder. Add shortening or lard and cut into the flour with dough blender or 2 table knives until mixture resembles coarse corn meal. Stir in 2/3 cup warm water with a fork until a shaggy dough forms.
- Turn dough out onto floured surface and knead until smooth & soft, 3 to 4 minutes, reflouring the surface as necessary. After kneading, the dough shouldn't be very sticky.
- Portion dough into 8 equal pieces, about 2 oz. each, and shape each piece into a ball. Cover dough balls loosely with plastic and let rest on counter for at least 30 minutes and up to 2 hours.
- When ready to cook tortillas, heat large (11- to 12-inch) dry cast iron skillet or griddle over medium heat until hot. Working with one ball of dough at a time and keeping remaining dough balls covered, and using just enough flour to prevent sticking, roll dough into a 9- to 10-inch round shape. If not as circular as you'd like, don't worry--the tortillas will still taste great.
- Peel dough off of counter and lay it in the skillet or griddle. Cook until tortilla bubbles & puffs and the bottom browns in spots, 45 to 60 seconds. If any gigantic bubbles form, pierce them so the tortilla will cook evenly when flipped.
- Flip tortilla with spatula and cook until second side gets brown in spots & any raw-looking areas become opaque, another 45 to 60 seconds. (If tortillas begin to brown too quickly or burn in spots, reduce heat to medium low.).
- Transfer tortilla to clean dishtowel and cover to keep warm. Repeat with remaining dough, stacking & covering each tortilla after it has cooked.
- To use frozen dough balls, allow them to thaw & warm to room temperature. For best results, don't let them sit out more than 30 to 60 minutes after warming to room temperature.
- To reheat several frozen tortillas, wrap them in foil & heat in 350 degree F oven about 10 minutes or until warm & pliable. To reheat an individual frozen tortilla, let it thaw and then rewarm on skillet or griddle.