Cookbook:Homemade Wheat Tortillas

| Cuisine of Mexico | Tex-Mex cuisine

Tortillas are a type of flatbread popular in Mexico and Central America commonly made from wheat flour or masa. This recipe is for the wheat flour variety; see Corn Tortilla for the masa version..

Ingredients

 * 4 cups (950 ml) unbleached all-purpose flour
 * 2 teaspoons salt
 * 2 tablespoons lard or vegetable shortening
 * 1½ cups (360 ml) warm water, or more if needed
 * 4 teaspoons baking powder (optional, for thicker and chewier tortillas)

Procedure

 * 1) In a large bowl, stir together the flour, salt and baking powder.
 * 2) With a pastry blender, a fork, or your hands, gradually work in the lard or shortening until it is all incorporated.
 * 3) Add enough warm water to make a soft but not sticky dough.
 * 4) Turn out onto a lightly-floured board and knead for 5 minutes.
 * 5) Divide the dough into ¼ cup (3 oz / 90 g) portions and form them into balls.
 * 6) Roll each ball into a flat round about 6 inches (15 cm) in diameter and ⅛ inches (0.3 cm) thick. You can use a tortilla press for this.
 * 7) Heat a large heavy skillet over medium high heat.
 * 8) Place the tortillas one at a time into the dry (or very lightly oiled) hot skillet; cook until browned in spots on one side, then turn and brown the other in spots side (about 1 minute/side)
 * 9) Remove from the skillet and keep warm in cloth towel.

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