Flour Tortilla
by Martha McDowell
Servings: 12
INGREDIENTS
4 cup All-purpose flour
1-1/2 tsp. Baking powder
1-1/2 cup Warm Water
1-1/2 tsp. Salt
4 Tbsp. Lard or shortening
INSTRUCTIONS
Combine dry ingredients in a mixing bowl. Cut in shortening. Make a well in the center and add water, a small amount at a time, to form a dough. Knead dough in bowl until smooth and elastic. Cover and wet
aside for ten minutes. Form dough into egg-sized balls and flatter between palms. With rolling pin, roll each ball into a 6 inch circle, about 1/8 inch thick. Cook on preheated ungreased skillet over medium high heat, apprx. two min. per side, until tortilla looks slightly
speckled. Cover with a clean towel to keep warm and soft until served. The tortillas may be cooled and stored in plastic bags in the freezer for later use.
CHEF COMMENTS
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1 Recipe Reviews
Geraldo Lopez
reviewed Flour Tortilla
This is what I have been looking for. I was taught to make them by site. (hand measure). People ask me to write it down and I could not.I would have to show them and there hands may be smaller or larger so the exact amount was not known. Thank you for the proper measurment.
