Flour Tortilla

Course Side Dish

Cuisine Mexican

Servings tortillas

Start by adding your flour, baking powder, and salt, mixing to combine.
Then add your Lard. Work in your lard until it's well incorporated.
Create a well in the bowl of your dry ingredients and add water a little at a time. (You may not use all the water, which could take more; it depends on the humidity.)
The dough will be sticky at first. Knead the dough till the bowl becomes clean and your shoulder is tired, and then knead it for two more minutes.
Once the dough is kneaded to the proper texture, divide it into eight 2-inch balls.
You're now ready to begin rolling out and cooking the tortillas.
Work a dough ball into a disc with the center thinner and thicker edges.
Begin rolling out the disc on a floured surface. Do not apply too much pressure as you roll them out.
The consistent back-and-forth motion is what will create the rolled-out tortilla. Don’t worry about getting them perfectly round; that will come with time and practice. You will want to roll them out to about 1/16th of an inch thick.
Place the tortilla on a rocket-hot griddle or even a nonstick skillet to cook.
Cook each tortilla for 1 ½ to 2 minutes, flipping from side to side every 15 seconds.
Once cooked, they may feel stiff; however, place them in a tea towel with the other warm tortillas, and they will limber back up.

Keyword flour tortillas, homemade tortillas

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