Post by Darlene on May 7, 2011 13:57:56 GMT -5
2 Cups all-purpose flour
1 teaspoon salt
2/3 cup water
3 tablespoons lard or shortening
In mixing bowl, combine flour and salt. Set aside.
Place water and lard (or shortening) into a microwave safe bowl and nuke for 1 minute. Remove from microwave and stir till the fat is melted completely. Let sit for 5 or 10 minutes.
Add water/fat mixture to the flour mixture and stir with a fork as well as you can, then turn it out onto a flat surface and need it till it's a smooth plastic-like dough. Divide the dough into 12 pieces and roll each piece with your hands into a ball. Place balls of dough on a large plate and cover with a couple of damp (but not soaking wet) paper towels. Cover the paper towels with a folded dish towel. Let the dough balls rest for half an hour.
After dough has rested, preheat a skillet on the stove top to medium-hot. You'll need to keep a check on the skillet's heat through the cooking process. If it seems too hot then turn it down a little and vice versa.
On a lightly floured surface roll each ball into a very thin 6 or 7 inch round (if you want larger tortillas, divide the dough into 8 pieces instead of 12). Place the rolled out tortilla into the preheated, ungreased skillet. Cook on the first side until it starts to bubble and gets brown spots on the bottom, about 30 seconds. Then flip it over and do the other side.
I've found it's easier to roll then cook, roll then cook, doing them one at a time that way, and stack them on a plate when they are done cooking as I go along. When I'm done cooking them all, I spread them out a little bit and when they're still warm, but not hot hot, I stack them back up and put them in a zip lock bag and seal them up till dinner time.
1 teaspoon salt
2/3 cup water
3 tablespoons lard or shortening
In mixing bowl, combine flour and salt. Set aside.
Place water and lard (or shortening) into a microwave safe bowl and nuke for 1 minute. Remove from microwave and stir till the fat is melted completely. Let sit for 5 or 10 minutes.
Add water/fat mixture to the flour mixture and stir with a fork as well as you can, then turn it out onto a flat surface and need it till it's a smooth plastic-like dough. Divide the dough into 12 pieces and roll each piece with your hands into a ball. Place balls of dough on a large plate and cover with a couple of damp (but not soaking wet) paper towels. Cover the paper towels with a folded dish towel. Let the dough balls rest for half an hour.
After dough has rested, preheat a skillet on the stove top to medium-hot. You'll need to keep a check on the skillet's heat through the cooking process. If it seems too hot then turn it down a little and vice versa.
On a lightly floured surface roll each ball into a very thin 6 or 7 inch round (if you want larger tortillas, divide the dough into 8 pieces instead of 12). Place the rolled out tortilla into the preheated, ungreased skillet. Cook on the first side until it starts to bubble and gets brown spots on the bottom, about 30 seconds. Then flip it over and do the other side.
I've found it's easier to roll then cook, roll then cook, doing them one at a time that way, and stack them on a plate when they are done cooking as I go along. When I'm done cooking them all, I spread them out a little bit and when they're still warm, but not hot hot, I stack them back up and put them in a zip lock bag and seal them up till dinner time.