Flour Tortillas



298 grams AP flour
1/2 teaspoon sea salt
1 teaspoon baking powder
57 grams leaf lard or unsalted butter
200 grams warm water at 110-120 F
Combine flour, salt and baking powder in a medium bowl; whisk well to combine.
Add lard and break up with your hands, working lard in similarly to working butter into a pie crust; work in warm water until dough forms a ball; continue working on a lightly floured surface as needed.
Cut each piece into a 70 gram piece, yielding 8 pieces. Roll each piece into a tight ball similarly to rolling small dinner rolls. Add a small amount of flour as needed.
Rest for 30 minutes – 1 hour covered with a clean towel.
Meanwhile heat griddle over high heat. After dough resting time is complete, roll each ball using a rolling pin or dowel into a circle, thin enough to see your hand through it.
Remove to dry griddle and cook a moment or two until tortilla begins to slightly bubble. Turn and repeat; finished tortilla with be lightly browned.
Remove to cooling rack and continue with each ball, stacking as you complete.


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