Soft Homemade Flour Tortillas
photo by Linajjac
- Ready In:
- 4 cups flour
- 1 1⁄2 teaspoons baking powder
- 1 1⁄2 teaspoons salt
- 1 large egg
- 1⁄3 cup lard
- 1 cup warm water
- 1 tablespoon lard, reserved for shaping balls
- Whisk the baking powder and salt into the flour.
- Mix in egg using a wooden spoon.
- Cut in the lard (easiest using a pastry cutter, but can be done with forks or butter knives).
- Add warm water.
- Mix, then knead for 5-10 minutes until smooth (I do about 5 minutes).
- Lightly coat hands with some of the reserved lard, and then shape dough into 12 balls. It will be necessary to re-coat hands every 1-2 tortillas. The dough will seem too wet, but it's okay!
- Lightly flour your board and rolling pin, roll out into thin disks. If you're having trouble getting the tortillas thin enough, use a little more flour on your dough board.
- Fry in a dry pan (no oil) on medium high heat, flipping once.
- Keep warm in towel until ready to serve. Or keep in gallon ziplock in the fridge.
- OPTIONAL: Kitchen-Aid mixer with dough hook will work instead of hand-kneading.
- OPTIONAL: I actually prefer to cook them as I roll them, instead of rolling them all out and then cooking them.
- OPTIONAL: Original recipe instructs, after kneading, to place in a NON-metallic bowl, cover with a wet paper towel, and let rest for 20 minutes. Then again, after shaping balls, rest again (similarly covered) for 10 minutes. I usually skip these steps and think they're still great.
- NOTE: Supposedly you should try to make SMOOTH balls, tucking in the bottom similar to yeast rolls, but in my opinion, it makes no difference.
I love making tortillas & I’ve never seen one using an egg! I’ve normally stuck to the recipe I’ve made for 20 or so years. But I like trying new. This didn’t disappoint. Very good. I could taste the egg in it. My husband couldn’t. I’ll most likely stick to my recipe & use this one when I make breakfast burritos. Thanks!
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Love to sing, swim, kayak and bike! I enjoy making/eating homemade.