Flour Tortillas

5.0(105)

by Craig Claiborne

MexicanProject, Appetizer

Servings

about 2 dozen 7-inch tortillas

Total time

2h 30m

Calories / serving

107 kcal

Ingredients (4)

serves

1 pound flour, about 3 1/4 cupsflour
1/2 cup solid white vegetable shortening or lardlard
Salt to taste, if desiredsalt
1 cup warm water (slightly hotter than lukewarm but not unpleasantly hot to the touch)water

Instructions (4 steps)

01Volume of flour varies so it is best to measure by weight. Put flour in mixing bowl. Cut shortening into bits and add it. Rub mixture between fingers to blend.
02Dissolve salt in water and add to flour mixture, stirring. Knead dough well for about three minutes.
03Shape dough into ball and put in small bowl. Cover and let stand for two hours at room temperature.
04Knead dough once more for about two minutes. Pull off pieces of dough, one at a time, and shape into ball roughly 1 1/2 inches in diameter. Press ball with palm of hand onto floured board or pastry cloth. Roll out into circle about 1/8-inch thick and about 7 inches in diameter. As each tortilla is made, put in hot skillet or griddle and cook for about 20 seconds on one side or until bubbles appear on surface and underside is lightly brown and speckled. Turn and cook quite briefly on other side. Continue until all flour mixture is used.

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Rich recipe — supports nutrition-aware planning.