Flour Tortillas

[StripyPixieSocks]

We made these twice... the first time was just abysmal as they turned out like pastry, all dry and crumbly (the ducks in Greenwich Park were happy though lol) until we did a bit more research... made another batch and BINGO... lovely, soft Flour Tortillas!

Just another tip though, when you cook them, keep them in a folded over tea towel to keep the steam in and keep them lovely, warm and soft!

Basically where it says hot water in this recipe it means HOT water, like out of a freshly boiled kettle hot water (we made this in the food processor so no burned hands)

We halved this recipe and made 8 x 9" Tortillas because we had to fit them on our griddle to cook but if you have a bigger pan this would probably make around 12 x 12" tortillas I would imagine!

Authentic Mexican Tortillas

Servings: 12

Shortening, instead of lard, makes this flour tortilla a lighter, healthier variety.

INGREDIENTS:
375 g all-purpose flour
9 g baking powder
10 g salt
155 g shortening
180 ml hot water

DIRECTIONS:
1. Combine the flour, baking powder, and salt. Either by hand or with a pastry cutter, cut in the
shortening till the mixture is crumbly. If the mixture looks more floury than crumbly, be sure to
add just one or two more tablespoons of shortening till it is crumbly. Add about 3/4 cup hot
water to the mixture, or just enough to make the ingredients look moist.
2. With your hand or a large fork, knead the mixture making sure to rub the dough against the
sides of the large mixing bowl to gather any clinging dough. If the dough still sticks to the side
of the bowl, add a couple more tablespoons of flour until the dough forms a soft round shape.
The dough is ready to roll out now, but it is best to let it rest. Cover it with a dish towel, and let
it sit for about an hour or so.
3. Take the dough, and pull it apart into 10 to 12 balls. Lightly flour your rolling area, and roll
each ball with a rolling pin to about 1/8 inch thickness.
4. Place each tortilla on a medium hot cast iron skillet. Cook for about 1 to 2 minutes on each
side, or until the tortilla does not look doughy.

[becks77]

These sound great, must have a go.

[StripyPixieSocks]

They're brilliant once you use the hot water and not warm like we did lol

Going to make some for the freezer so we have them to hand :)

[Helsbells]

I will give this recipe a try because the recipe I use always results in very crispy tortillas not dissimilar from a taco.