Flour Tortillas
User Reviews
5
Flour Tortillas
Description
Flour Tortillas made from a blend of whole wheat and all-purpose flours incorporate lard for tenderness and a subtle richness. The salt is dissolved into warm water, which is slowly added to form a crumbly dough that is kneaded until just combined. The stiff dough benefits from a resting period under a damp towel, which improves its workability for rolling out thin rounds.
The rolled tortillas cook quickly, typically on a hot griddle or skillet, developing slight browning and puffing in places. The final texture is soft but sturdy enough to hold various fillings without tearing. This homemade method gives control over thickness and size, and the inclusion of whole wheat flour adds a touch of nuttiness.
These tortillas are versatile for homemade Mexican dishes or any wrap-style meal. The recipe allows for adjusting portion sizes by dividing the dough into 8 large or 12 smaller pieces, accommodating various serving needs.
Ingredients
- 3/4 cup whole wheat flour $0.12
- 2 cups all-purpose flour $0.29
- 5 Tbsp lard $0.22
- 3/4 tsp salt $0.05
- 3/4 cup water $0.00, warm
Instructions
- Combine the flours in a large bowl and stir until evenly mixed. Add the lard and work it in with your hands until the flour is coated in lard you have an even, crumbly mixture (looks like coarse sand).
- Dissolve the salt into the warm water. Add the salt water to the flour/lard a little at a time until a cohesive ball has formed. You may need more or less water depending on the moisture content of your flour.
- Once you have a rough ball of dough, turn it out onto a lightly floured surface and knead it for a minute or two or just until everything is evenly mixed. The dough will be fairly stiff and quite unlike regular bread dough so don’t worry if it is difficult to knead.
- Divid the dough into 8 pieces (for large tortillas) or 12 (for smaller, 6-inch tortillas). Do your best to shape them into balls and let them sit for 30 minutes, covered with a damp towel.
- After the dough has rested it will be much softer and easier to roll out. Roll each ball into a very thin circle (about the thickness of poster board). You can pile the rolled tortillas, one on top of the other until you are finished rolling.
- Heat a heavy bottomed skillet over a medium flame. Once the pan is fully preheated, place one tortilla in at a time. Wait for it to bubble up and turn slightly golden then flip and cook the second side in the same manner (about 30 seconds each side). As each tortilla comes out of the skillet, pile them on a plate and cover with a damp cloth to keep soft and warm.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 22388 kcal
% Daily Value*
| Serving | 1Serving | |
| Calories | 223.88kcal | 11% |
| Carbohydrates | 31.95g | 11% |
| Protein | 4.71g | 9% |
| Fat | 8.59g | 13% |
| Sodium | 222.1mg | 9% |
| Fiber | 2.05g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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