Flour Tortillas
Serves: 2
Shirley Senger
1 January 1970
Based on User reviews:
47
Spice
56
Sweetness
61
Sourness
44
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
Directions:
1
Watch how to make this recipe
2
Combine 9 ounces flour and salt in the bowl of a food processor and pulse 2 to 3 times
3
Add the lard to the flour mixture in 4 to 5 chunks and pulse 10 to 15 times until the mixture resembles coarse crumbs
4
With the processor running, add the water in a steady stream just until a ball of dough begins to form, approximately 30 seconds
5
Sprinkle the remaining 1/4 cup of flour on a clean surface
6
Remove the dough from the bowl of the processor and knead until well incorporated and less sticky
7
Wrap the dough ball in plastic wrap and let it rest at room temperature for 1 hour
8
Evenly divide the dough into 8 pieces and form them into round balls
9
Roll each ball into 7-inch rounds with a rolling pin on a lightly floured surface
10
Keep all of the dough balls covered with a tea towel
11
Heat an electric nonstick griddle to 375 degrees F
12
Put the tortillas, 2 to 3 at a time, onto the griddle and cook until light golden, about 4 minutes per side
13
Can be held for up to 2 hours, at room temperature, wrapped in a barely damp tea towel
14
Repeat with the remaining tortillas
15
Microwave for 1 minute in the damp tea towel to reheat