Easy To Make Flour Tortillas

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• 2 3/4 cups all-purpose flour
• bench flour (this is extra flour you use on your board and while rolling)
• 5 tablespoons lard or 5 tablespoons vegetable shortening
• 3/4 teaspoon salt
• 3/4 cup very warm water

Recipe

• 1 1. dissolve salt into water and put aside.
• 2 2. put measured all purpose flour into your food processor. add 5 tbsp of the lard. process until all the lard is incorporated into the flour.
• 3 3. while food processor is going, slowly add all the water. a dough should form that pulls away from the side of processor.
• 4 4. scoop the dough onto a clean dry lightly dusted with flour work space. knead a few times.
• 5 4. divide the dough into 12 portions and form them into the size of a golf ball. place on a plate in a single layer and cover with plastic wrap. let them rest for 30 minutes.
• 6 5. heat an ungreased 9" cast iron skillet to medium or medium high.
• 7 6. on your lightly floured station take a dough ball. press flat with the palm of your hand. it should be round. now use a rolling pin and roll forward away from you and then back toward you, turn the dough a sixth of a turn and repeat. keep doing this until it is about 7 inch in diameter. don't worry if it isn't in a perfect circle. you might need to add a bit of bench flour as you do this so that it doesn't start to stick.
• 8 7. lay the tortilla in your hot pan. cook for about 30-45 secs and then turn over and cook for another 30-45 secs. it will get puffed up. do not worry and don't flatten. make sure you don't overcook them as they will become crispy.
• 9 8. remove them from the pan and wrap them in a cloth napkin or dish towel. stack them on top of each other in the dishtowel. this will help them stay soft.
• 10 side note: i would roll out 2 and then cook one in the pan and then roll out the next and continued this way until all 12 were done.