Fine Cookings Flour Tortillas Recipes

Steps:

• In the bowl of a stand mixer, whisk together flour, salt and baking powder. Place bowl onto mixer, and affix paddle attachment. Mix for 30 seconds at low speed, then slowly add lard in a thin stream. Allow fat to partly incorporate, then slowly pour water in a thin stream. Allow dough to come together, then increase speed to medium-low and knead for about 2 minutes. The dough will be somewhat wet, webby and shiny. Place dough in a plastic bag, and allow to rest at room temperature for 2 hours.
• Divide dough into 12 pieces the size of a golf ball. Roll into smooth balls, and place on a parchment-lined baking sheet. Cover with plastic, and allow to rest at room temperature for 30 minutes.
• Working on a very lightly floured smooth surface, use a rolling pin to roll balls into 4-inch circles, and place onto a parchment-lined baking sheet in a single layer. Repeat with remaining dough, adding layers of parchment as needed to ensure tortillas do not touch or overlap. Cover last layer with parchment, and allow dough to rest 10 minutes.
• Heat a griddle or large cast iron skillet over medium-high heat.
• Working on a very lightly floured smooth surface, use a rolling pin to roll each tortilla into an 8-inch circle: Start with the pin in the center of the circle and roll out to the edge, rotating the tortilla after every roll. Roll until the dough is very, very thin and the edges begin to smear onto the work surface. Alternatively, stretch tortillas out by hand, rotating and pulling gently from the edges, until nearly transparent.
• When a few drops of water dripped onto the griddle or pan immediately sputter and evaporate, the cooking surface is sufficiently hot. Gently peel the tortilla off the work surface, and lay onto the griddle. It should immediately sizzle and puff lightly. Cook, rotating, for 20 to 30 seconds per side, until lightly golden in spots. Stack in a resealable plastic bag to allow to steam and soften. Continue with remaining tortillas.
• Serve warm or use to make tacos, quesadillas or burritos.

Steps:

• In medium bowl, stir flour, salt & baking powder. Add shortening or lard and cut into the flour with dough blender or 2 table knives until mixture resembles coarse corn meal. Stir in 2/3 cup warm water with a fork until a shaggy dough forms.
• Turn dough out onto floured surface and knead until smooth & soft, 3 to 4 minutes, reflouring the surface as necessary. After kneading, the dough shouldn't be very sticky.
• Portion dough into 8 equal pieces, about 2 oz. each, and shape each piece into a ball. Cover dough balls loosely with plastic and let rest on counter for at least 30 minutes and up to 2 hours.
• When ready to cook tortillas, heat large (11- to 12-inch) dry cast iron skillet or griddle over medium heat until hot. Working with one ball of dough at a time and keeping remaining dough balls covered, and using just enough flour to prevent sticking, roll dough into a 9- to 10-inch round shape. If not as circular as you'd like, don't worry--the tortillas will still taste great.
• Peel dough off of counter and lay it in the skillet or griddle. Cook until tortilla bubbles & puffs and the bottom browns in spots, 45 to 60 seconds. If any gigantic bubbles form, pierce them so the tortilla will cook evenly when flipped.
• Flip tortilla with spatula and cook until second side gets brown in spots & any raw-looking areas become opaque, another 45 to 60 seconds. (If tortillas begin to brown too quickly or burn in spots, reduce heat to medium low.).
• Transfer tortilla to clean dishtowel and cover to keep warm. Repeat with remaining dough, stacking & covering each tortilla after it has cooked.
• To use frozen dough balls, allow them to thaw & warm to room temperature. For best results, don't let them sit out more than 30 to 60 minutes after warming to room temperature.
• To reheat several frozen tortillas, wrap them in foil & heat in 350 degree F oven about 10 minutes or until warm & pliable. To reheat an individual frozen tortilla, let it thaw and then rewarm on skillet or griddle.

Steps:

• Whisk the flour, salt, and baking powder together in a mixing bowl. Mix in the lard with your fingers until the flour resembles cornmeal. Add the water and mix until the dough comes together; place on a lightly floured surface and knead a few minutes until smooth and elastic. Divide the dough into 24 equal pieces and roll each piece into a ball.
• Preheat a large skillet over medium-high heat. Use a well-floured rolling pin to roll a dough ball into a thin, round tortilla. Place into the hot skillet, and cook until bubbly and golden; flip and continue cooking until golden on the other side. Place the cooked tortilla in a tortilla warmer; continue rolling and cooking the remaining dough.