BEST HOMEMADE FLOUR TORTILLAS
I wish I could give this recipe more stars! I’ve been using Tortillas I from this site and thought it was the best one I had found … until this one came along. I love the fact that you don’t have to use boiled water, and that you don’t have to let it rest for 10 minutes. This was fast and easy to make. I halved the recipe and divided the dough in 8 golf-size balls and rolled out as thin as I could (about the width of a dime). It felt like I was rolling pizza dough instead. I lightly floured my rolling pin and surface when it was a bit sticky, and rolled from the center out, rotating the dough 90 degrees ever so often. I got smooth edges, but if the edges are jagged then too much lard/shortening was added. I cooked each tortilla for 10-20 seconds on the first side and a little less on the second size. The I wrapped them in a clean dishtowel and stored them in a shopping bag. THE BEST PART OF ABOUT THIS RECIPE IS THAT THE TORTILLAS ARE PLIABLE!
I wanted to make quesadillas, but didn’t have tortillas, and didn’t feel like running to the store for some. I 1/2ed this recipe because I didn’t need very many. My husband LOVED them!!! And I was wondering how he’d react, as he’s very picky. He thinks these really are so much better than store bought. I did substitute shortening for lard, and used hot water. The dough is nice and stretchy, and I could roll them very thin with a wooden roller. So delicious. I was surprised though, especially with my baking experience, that 1/2 the recipe made only 4, 8-10 inch tortillas. I guess 2 cups of flour doesn’t go far in this recipe, but there really aren’t any other ingredients so I guess that’s it. So good though. You won’t regret using this one.
I’ve been trying to make tortillas since being taught by a Spanish family about 15 years ago – without a recipe. They always turned out like thick roadmaps. THESE DO NOT. What I learned from reading reviews and my Spanish family lessons: First of all, only use this recipe then…1. Shortening works as a great substitute, lard is best 2. Use your mixer with a dough hook if you have one. 3. Should be smooth as a baby’s hiney when done kneading, no stretch/tear marks when you form a ball with the whole recipe. (Seriously. Pat the ball like you’re giving a love pat. Should be the same.) 4. Do let the 24 balls rest under a damp cloth if you can. (10-20 min) They will not stretch back and become thick 5. Use light dusting of flour on your board and pin 6. VERY IMPORTANT: pick up and turn 90 degrees every time you roll to get a round tortilla! 6. Use a dry, extremely hot cast iron skillet. 7. Roll to dime width for large thin wraps, quarter for thin tortillas 8. Once cooked, stack wrapped in a damp towel or the 1st side cooked will stay crunchy. 9. Refrigerate leftovers or they will mold in a couple of days. 10. I like to make ahead and re-heat in foil in the oven @ 350@. HOPE THAT HELPS! Thank you LaDonna for the perfect ratio of ingredients that should be so simple but it’s not and only the Grandma’s know!
This recipe turned out great! It was easy. I didn’t have lard, shortening or even margarine so I used butter. The tortillas turned out fine, but I couldn’t get them as thin as the ones you buy at the store they were a bit bready. I liked them like that. I made half the recipe and I did get 12 tortillas. I had left overs so the next morning I warmed them up and spread some butter and sprinkled a little cinnamon sugar over them. It was delicious with a cup of coffee. I will be making these again using shortening.
4 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking powder
2 tablespoons lard
1 1/2 cups water
Whisk the flour, salt, and baking powder together in a mixing bowl. Mix in the lard with your fingers until the flour resembles cornmeal. Add the water and mix until the dough comes together; place on a lightly floured surface and knead a few minutes until smooth and elastic. Divide the dough into 24 equal pieces and roll each piece into a ball.
Preheat a large skillet over medium-high heat. Use a well-floured rolling pin to roll a dough ball into a thin, round tortilla. Place into the hot skillet, and cook until bubbly and golden; flip and continue cooking until golden on the other side …