FLOUR TORTILLAS
My Mother-in-law taught me to make these 30+ years ago. She didn't actually have a recipe but I watched her until I could guess at the quantities of each ingredient. I still make them by "looking" but here is the approximate amounts of ingredients to use. The are a little time-consuming but Oh so worth it. I found a picture on...
Provided by Jeanne Benavidez
Categories Flatbreads
Time 1h45m
Number Of Ingredients 5
Steps:
- 1. In a large bowl, add the flour, baking powder, salt, and shortening. Combine well with fingers.
- 2. Knead well with your hands. Add in the water a little at a time until the dough comes together. It should not be wet but should not be flakey dry. Knead the dough for about 90 seconds, until elastic.
- 3. Cover dough with damp kitchen towel and let sit for @ 30 minutes. Knead the dough just a little, again. It should be smooth.
- 4. Form the dough into small balls (@2" diameter). Lay out on flat surface and cover with damp cloth.
- 5. Heat up your griddle or Comal to a very high heat.
- 6. Using a rolling pin, roll out the patties into tortillas, as thin and round as possible (this takes a lot of practice!). Roll one tortilla at a time...while one is cooking, you can be rolling out the next one. Keep the remaining dough balls under the damp cloth until you are ready to roll them.
- 7. Place tortilla on the hot griddle.
- 8. Cook the tortilla @ 30 seconds on each side, flipping twice. The tortilla should puff up. Press down with spatula.
- 9. Take tortilla off the griddle and place in a clean towel to keep warm.
- 10. Continue with the remaining dough.
- 11. I wrap the tortillas in the clean towel and then put them in an airtight container.
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