Flour Tortillas

Total Time: 1 hr Preparation Time: 45 mins Cook Time: 15 mins

Ingredients

• Servings: 12
• 3 cups all-purpose flour
• 5 tablespoons lard or 5 tablespoons vegetable shortening
• 1 teaspoon salt
• 1 cup very warm tap water

Recipe

• 1 in a food processor combine 2 3/4 cups of the flour (reserve the remaining flour for rolling out the dough) with the lard or shortening.
• 2 pulse several times until the fat is evenly distributed throughout the flour and no particles of fat are visible.
• 3 dissolve the salt in 2/3 cup of the warm water.
• 4 with the machine running, pour the liquid through the feed tube in a steady stream and stop the machine once the dough has come together in a ball.
• 5 feel the dough; it should be a medium-stiff consistency, not too firm but not as soft as most bread doughs.
• 6 if the dough is too stiff, divide it into several pieces, sprinkle with 1 or 2 tablespoons of the remaining water and process again until a ball forms.
• 7 divide the dough into 12 portions, roll into balls and place on a flat surface or plate.
• 8 cover with plastic wrap and allow dough to rest for at least 30 minutes.
• 9 on a lightly floured surface roll each ball into a 7-inch circle by flattening the ball of dough, lightly flouring it, and with a rolling pin rolling forward and backward over the dough, then turn it a sixth of a turn and roll forward and backward again.
• 10 repeat the turning and rolling process until a 7-inch circle is formed, re-flouring the work surface as necessary.
• 11 place the tortilla on a plate and cover with plastic wrap.
• 12 repeat the rolling out process for the remaining 11 balls of dough.
• 13 heat a flat cast iron griddle over moderately high heat.
• 14 lay a tortilla on the griddle and cook for 20 to 45 seconds until tortilla bubbles and lightly browns on the underside.
• 15 flip the tortilla and cook it for another 30 to 45 seconds.
• 16 the tortilla should be lightly browned but still soft and flexible.
• 17 transfer the cooked tortilla to a heavy towel and wrap it up.
• 18 cook the remaining tortillas in a similar manner and store stacked in the towel to keep them warm and soft.
• 19 tortillas can be stored in a sealable plastic bag and refrigerated until ready for use.
• 20 to reheat the tortillas, tuck them in an"envelope" made out of aluminum foil and heat in a 325°f oven for 10 to 15 minutes.