Recipe Git v1

Homemade Wheat Tortillas

Prep: 0 min Cook: 0 min Difficulty: medium

Categories: Bread, Mexican, Baked, Fried

Tags: medium difficulty, mexican, pan fried, recipes for flatbread, recipes using all-purpose flour, recipes using baking powder, recipes using lard, recipes with images, recipes without cooking time, recipes without servings, tex-mex

Source: Wikibooks contributors (https://en.wikibooks.org/wiki/Cookbook%3AHomemade_Wheat_Tortillas)

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: https://en.wikibooks.org/w/index.php?title=Cookbook%3AHomemade%20Wheat%20Tortillas&oldid=4512692

License: CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/) · Wikibooks contributors

Ingredients

4 cups (950 ml) unbleached all-purpose flour
2 teaspoons salt
2 tablespoons lard or vegetable shortening
1½ cups (360 ml) warm water, or more if needed
4 teaspoons baking powder (optional, for thicker and chewier tortillas)

Directions

In a large bowl, stir together the flour, salt and baking powder.
With a pastry blender, a fork, or your hands, gradually work in the lard or shortening until it is all incorporated.
Add enough warm water to make a soft but not sticky dough.
Turn out onto a lightly-floured board and knead for 5 minutes.
Divide the dough into ¼ cup (3 oz / 90 g) portions and form them into balls.
Roll each ball into a flat round about 6 inches (15 cm) in diameter and ⅛ inches (0.3 cm) thick. You can use a tortilla press for this.
Heat a large heavy skillet over medium high heat.
Place the tortillas one at a time into the dry (or very lightly oiled) hot skillet; cook until browned in spots on one side, then turn and brown the other in spots side (about 1 minute/side)
Remove from the skillet and keep warm in cloth towel.