Sunday, May 4, 2008

Homemade Tortillas


3 cups unbleached flour

2 tsp. baking powder
1 tsp. Salt
4-6 Tbsp. vegetable shortening or lard
about 1 ¼ cups warm water

1. Mix dry ingredients in a large bowl.
2. Add 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.

3. 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.
4. 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 10-12 inch skillet. You will want to set it at medium to high heat. If it is too hot the tortillas will cook too fast.
5. Now you can roll out the dough with your
tortilla 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.
6. Lay your tortilla on the hot 10-12 inch skillet. 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. They are ready to be served.