Notes:
Mixing and knead may be done in an electric mixer with dough hook or food processor with chopping blade.
Ingredients:
2 ½ cups flour
2 1/8 baking power
¾ teaspoons salt
3 tablespoons lard, vegetable oil or shortening
¾ to 1 cup warm water
Procedure:
Recipe Type: AuthenticMixing and knead may be done in an electric mixer with dough hook or food processor with chopping blade.
Ingredients:
2 ½ cups flour
2 1/8 baking power
¾ teaspoons salt
3 tablespoons lard, vegetable oil or shortening
¾ to 1 cup warm water
Procedure:
- Mix flour, baking powder and salt in a medium bowl then rub the lard or fat of your choice into the flour with your fingertips.
- Slowly add water as you mix until dough forms a ball.
- Turn dough out onto a floured work surface and knead until smooth and elastic 5 to 6 minuets. (If you are using a mixed or food processor, continue to mix after dough forms a ball for 1 extra minuet instead of 5 to 6 min. kneading, turn out on floured surface and shape into a large ball).
- Let dough rest for 30 minutes in a clean bowl covered with plastic wrap to prevent drying.
- Turn dough out on to a floured work surface and shape into a log, then cut it into 12 even pieces. Shape each piece into a small ball and cover them all with plastic wrap to prevent drying.
- Preheat a griddle or large iron skillet on medium heat. Griddle is ready when a drop of water dances on surface. You will be using a second burner on medium flame to finish cooking each tortilla.
- Place one dough ball at a time on a floured work surface and flatten with your hand. Place a floured rolling pin in the center of the flattened ball, and roll up then center and roll down. Rotate and repeat the process adding flour as needed, into an 8 to 10 inch circle.
- Carefully place one tortilla at a time on hot griddle or skillet until top is covered with small bubbles about 20 to 30 seconds. With a spatula turn the tortilla over and cook until brown spots appear on the bottom, about 20 to 30 seconds. Turn the tortilla over a 3rd time and carefully place the tortilla on the second burner set on medium flame. (Yes, right on the open burner). The tortilla should puff in about 5 second, (if they don’t puff they are still good but just have a little thicker texture) using tongs remove the tortilla and place on dish and cover with a clean cloth towel to keep them warm.
- (If you have an electric stove turn the 3rd time on the griddle or skilled and lightly press with clean cloth towel to help encourage puffing).
- Serve immediately, or store in the refrigerator for about 5 days or freeze for a few weeks.
Recipe Author: Chef Virginia Lopez-Hudson
Source: http://www.goodnaturedfamilyfarms.com/uploads/tastebud_January_2008.pdf