Prep 30 mins
Cook 5 mins
- 3 cups unbleached flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 4 -6 tablespoons lard (shortening or vegetable oil)
- 1 1⁄4 cups warm water, about
- Mix dry ingredients in a large bowl.
- Add shortening.
- Use vegetable shortening or lard.
- Or use a combination of half lard half shortening.
- Use a fork or a pastry cutter to cut in the shortening or just do it the old fashioned way and use your hands.
- Next add warm water a little at a time until your dough is soft and not sticky.
- You do not need very hot water.
- Knead the dough for a few minutes.
- Now you will pull off pieces of dough to form about 12 small dough balls.
- Let them rest for at least 10 minutes, longer if you like.
- This is a good time to heat up the griddle.
- You will want to set it at medium to high heat.
- If it is too hot the tortillas will cook too fast.
- Now you can roll out the dough with your rolling pin.
- It is a good idea to.
- dust each ball with a little flour just before you roll them out.
- Lay the rolling pin in the center of the dough ball and roll up, center and roll down.
- It is good to lift the dough and turn it.
- Again, rolling pin in the center and roll.
- Roll them out fairly thin.
- Lay your tortilla on the hot griddle.
- It takes just a few seconds to cook.
- Flip to the other side.
- When they are done it should have lots of nice brown speckles.
- Place them in a towel.
- If you would like you can use a tortilla warmer to keep them warm longer.
- They are ready to be served!
These are really quite easy to do although a little time consuming. But the end result is worth the effort. I did fins that the thinner I rolled these the better. Even though I let the dough rest, initially I could not get the dough thin enough which resulted in my tortillas being too thick. But though trial and error, I found that if I rolled out a few and let the dough rest and then went back and rolled them again a second time, I could get the dough thinner. once I had the hang of things, the process was much smoother. Thanks for the recipe.
I used canola oil in place of lard. The instructions seem to go on forever, but really, this wasn't that difficult. The toughest part was figuring out how to roll the things out without them sticking to everything in the world. Flour didn't help. I ended up putting the dough ball in between a folded silicon baking mat, and it worked out fine.
Excellent recipe just like my Grandma's when we used to visit her. We used only 4 TBL of Lard, 1 1/2 tsp of salt. Mixed it in our Kichenaid electric mixer using the dough hook. Don't over mix and then cover and let us sit for about an hour. It turned out great!