Homemade Wheat Tortillas
Photo: Wikimedia Commons, Public domain
Wheat flour tortillas are one of the simplest flatbreads you can make at home, needing only flour, salt, fat and warm water. Lard or shortening gives the dough its softness and makes it easy to roll thin. Baking powder is optional, and adding it gives a thicker, chewier tortilla. Each one cooks in about two minutes in a dry skillet, so a whole stack is ready quickly.
Instructions
Stir the flour, salt and baking powder together in a large bowl. Leave out the baking powder if you want thinner tortillas.
Work the lard or shortening into the flour with a pastry blender, a fork or your hands. Keep going until no separate lumps of fat remain.
Add the warm water a little at a time until the dough is soft but not sticky. If it feels dry, add a bit more water.
Turn the dough out onto a lightly floured board and knead it for 5 minutes. Then divide it into portions of ¼ cup (3 oz / 90 g) each and shape every portion into a ball.
Roll each ball into a round about 6 inches (15 cm) across and ⅛ inch (0.3 cm) thick. A tortilla press will do this job too.
Heat a large heavy skillet over medium high heat. Lay the tortillas in one at a time, in a dry pan or one that is very lightly oiled.
Cook each tortilla for about 1 minute per side, until it is browned in spots, then flip it and brown the other side the same way. Move the finished tortillas to a cloth towel and keep them wrapped to stay warm.
Make it personal.
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