I have made flour tortillas a few times, but never found the "it" recipe until I came across this one. These Fantastic Flour Tortillas come out tender and oh-so-yummy! The entire family loved them. They even heat up nicely the next day. Think breakfast burritos. Oh, what a happy thought!
2 3/4 cups flour, plus extra for work surface
5 tablespoons lard or vegetable shortening
3/4 teaspoon salt
3/4 cup very warm water
Add the flour and shortening (or lard) to a large bowl. Use a pastry cutter (or your fingers) to completely work the fat into the flour. Combine the salt and water in a measuring cup and pour about 3/4 of the water over the flour/shortening mixture. Use a fork to stir to stir together until all of the dry ingredients are moistened, adding the rest of the water (and even a little more), if needed. Knead dough for a minute or two - until smooth. Divide the dough into 12 equal pieces and roll each into a ball. Put them on a plate, cover with plastic wrap and let rest for at least 30 minutes. Set a heavy skillet over medium to medium-high heat. Working with one piece of dough at a time, set on a lightly floured surface and roll into a 7-inch circle. Add only enough flour so you can work with the dough - it will be quite thin by the time it reaches 7 inches in diameter. Place rolled dough in to the skillet (one at a time) and cook for 30-45 seconds on the first side, then flip and cook 30-45 seconds on the other side. The tortilla should be golden brown and might have a few dark spots, but you don't want to overcook it or it will be crisp rather than pliable. Transfer to a plate and cover with a kitchen towel. Repeat with the remaining pieces of dough, and continue stacking them under the towel. Serve warm, or let cool then wrap in plastic and keep at room temperature for a few days, or pop in the freezer. Reheat in the microwave wrapped in damp paper towels.
Recipe from Tracey's Culinary Adventures.
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