Flour Tortillas

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• Servings: 12
• 2 cups all-purpose flour
• 1 teaspoon salt
• 3 tablespoons lard or 3 tablespoons shortening
• 2/3 cup water

Recipe

• 1 combine flour and salt in a large mixing bowl.
• 2 heat lard (or shortening) and water in a small saucepan over low heat until lard has just melted.
• 3 allow mixture to cool for a few minutes, then gradually stir it into the flour mixture.
• 4 form into a dough by hand (or if you have a stand mixer, turn on low speed until well combined, scraping down the sides of the bowl).
• 5 the result should be a dough that is neither wet nor dry and crumbly. ~note~ if too wet, add a little more flour; if too dry, add a little more water. i normally don't have to add anything at this point.
• 6 knead dough briefly by hand or mix with stand mixer until dough starts to wrap up the bread hook.
• 7 place dough on a lightly floured surface and divide dough into 12 pieces.
• 8 roll the pieces of dough into little balls between the palms of your hands and place on a flat surface such as a baking sheet.
• 9 cover with a slightly damp towel, and allow to rest for at least 10 minutes (or up to 1 1/2 hours).
• 10 using a rolling pin, roll dough into thin rounds about 6-7 inches in diameter.
• 11 preheat a large, heavy skillet or griddle over medium-high heat.
• 12 place a dough round on the cooking surface; within about 30 seconds the dough should start to bubble, and some little brown spots should begin to form on the bottom.
• 13 flip tortilla, and cook another 30 seconds on the other side.
• 14 the tortilla will puff up, at this point, i usually mash them down with a spatula, but it itsn't necessary.
• 15 once the tortilla has turned with little brown spots on it, it is done.
• 16 remove from heat and place on a dinner plate. use another dinner plate inverted to act as a lid to keep tortillas warm.
• 17 you might need to adjust heat, as necessary, as you cook remaining tortillas.