Abuela's Flour Tortillas

• bendras laikas: 1 hour 5 minutes

Ingredientai

6 cups flour

1 tsp baking powder

2 tsp salt

1/2 cup your choice of fat/lard (I used bacon fat because I have sooo much saved in the freezer from our egg and bacon breakfasts 😊)

2–3 cups hot water

Nurodymai

Mix your dry ingredients, then add your lard. Mix until it is crumbly. Slowly add 2 cups of water, mixing while adding. DO NOT DUMP IN AT ONCE. If your dough is super dry still, add more water a little at a time. *I ended up using just under 2 1/2 cups.*

You want your dough to be sticky, but not so sticky and wet that it doesn’t hold shape. Put dough on the counter and knead for 5 minutes, or until dough is no longer sticking to your hands.

Cover with a wet paper towel and let rest for 30 minutes.

Pinch small balls off of the dough. These will be your tortillas that you will roll out, so if you want small tortillas, pinch off small balls, and larger balls for larger burrito size tortillas.

Cover with a paper towel again and let rest for another 30 minutes.

Letting them sit allows the “gluten snap-back” to be minimal, allowing your tortilla to hold its shape better when rolling it out. Don’t skimp on this!!**

On a floured surface, roll your dough out as follows: make one full pass of flattening the tortilla, then flip the tortilla over and turn it 90° so that you are rolling the dough in the opposite direction. See my video for clarity. Repeat this process until your tortilla is thin and the size you want.

Heat on a comal, or cast iron skillet/surface (like a Blackstone) that is on medium high temp, for 20 seconds or so on each side. You want your bubbles to be nice and browned. Do not overcook, this will take any moisture out of your tortillas making them dry and crispy!