Flour Tortillas

AuthorRoger QuennellDifficultyBeginner

Flour tortillas are much easier to make than you may think. Give these a try next time you're making wraps or burritos.

Yields12 Servings

Ingredients

In a large bowl mix together:
 3 cups Bread Flour
  cup Lard (or oil if you must...)
 1 ½ tsp Salt
 ½ tsp Baking Powder
Then stir in:
 1 ¼ cups Boiling Water

Directions

Mix and rest
1

Set at least 2 cups of water to heat. Mix flour, baking powder and salt in a bowl. Make a well in the center, add lard or oil & the measured amount of boiling water. Mix thoroughly into a very soft dough (add water as needed), knead well, then cover for 10 Minutes

Knead, divide, and rest
2

Knead dough again briefly and divide into sections.
Knead each piece into a ball and let rest for 10 Minutes.

Cooking
3

Roll each ball into a 9-10" round, cook on a dry (ideally cast iron) skillet on high heat until pronounced bubbles appear. Flip and continue cooking for about 30 seconds more or until dark spots form. Remember; anything less than pitch black is flavor! Your pan should be smoking (don't use non-stick on high heat!), and your tortillas should cook in under 1 1/2 minutes per tortilla. If you can, use two skillets, or even better, a griddle to make multiple at a time.

Note:
4

If you have made a soft enough dough and you get into a rhythm (or have help), you can flatten about 1/4 of them then start cooking while you roll out the remainder. The boiling water partially cooks the tortillas ahead of time, so that you can get them very hydrated while still having a dough and not a batter.

Gallery

 

Ingredients

In a large bowl mix together:
 3 cups Bread Flour
  cup Lard (or oil if you must...)
 1 ½ tsp Salt
 ½ tsp Baking Powder
Then stir in:
 1 ¼ cups Boiling Water

Directions

Mix and rest
1

Set at least 2 cups of water to heat. Mix flour, baking powder and salt in a bowl. Make a well in the center, add lard or oil & the measured amount of boiling water. Mix thoroughly into a very soft dough (add water as needed), knead well, then cover for 10 Minutes

Knead, divide, and rest
2

Knead dough again briefly and divide into sections.
Knead each piece into a ball and let rest for 10 Minutes.

Cooking
3

Roll each ball into a 9-10" round, cook on a dry (ideally cast iron) skillet on high heat until pronounced bubbles appear. Flip and continue cooking for about 30 seconds more or until dark spots form. Remember; anything less than pitch black is flavor! Your pan should be smoking (don't use non-stick on high heat!), and your tortillas should cook in under 1 1/2 minutes per tortilla. If you can, use two skillets, or even better, a griddle to make multiple at a time.

Note:
4

If you have made a soft enough dough and you get into a rhythm (or have help), you can flatten about 1/4 of them then start cooking while you roll out the remainder. The boiling water partially cooks the tortillas ahead of time, so that you can get them very hydrated while still having a dough and not a batter.

Flour Tortillas
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