przepisy-kulinarne

Thin and tender flour tortillas

Ingredients

• 1 teaspoon of salt = 10g
• 4.5 cups of flour = 730g
• 1/2 cup of lard (preferably back lard) or oil = 80g
• 1+1/3 cup of water = 310g This gives 16 tortillas, each about 70.5g of dough.

Steps

Dough

• Mix salt, flour and lard/oil in the work-bowl. Pulse until mixture resembles coarse crumbs.
• Add watter and process until a cohesive dough forms.
• Kneed until smooth.
• Let it rest for a 15 minutes or so.

  Frying

• Divide the dough into ~16 equal pieces.
• Take one bowl and using a rolling pin, roll the dough into very thin (around 2 mm, diameter ~20 cm) round.
• Heat frying pan (without oil) over medium-high heat – it has to be very hot to make great tortillas.
• Place dough on the frying pan and cook until bubbles form on top side and bottom side has light brown spots (around 20-30 seconds).
• Flip tortilla and cook until second side develops light browned spots (around half the time of the first side). Note: you may flip the tortilla a little earlier – when bubbles form, but there are no browned spots (there should be whitish spots though).

  Serving

  Serve immediately or store them for later in a fridge (cover them in something so they do not dry). They taste best when served warm.

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