3.52 pt. Flour Tortillas
Source of Recipe
Grassroots Cookbook Posted to Friendly-Freezer by Elizabeth Duckhorn
List of Ingredients
3 cups all-purpose flour sifted
3/4 teaspoon baking powder
3/4 teaspoon salt
5 tablespoons vegetable shortening
1 cup hot water Recipe
Combine flour, baking powder and salt in a large bowl; cut in lard with a pastry blender until dough has the texture of coarse meal. Pour hot water in a slow stream over the surface, then mix quickly with a fork just until dough holds together. Place in a greased bowl, cover and let stand 1 hour in the refrigerator. Turn dough out on a lightly floured board and knead about 5 minutes or until smooth and elastic.
To shape, pinch off small bits of dough and roll into balls about 1 1/4 to 1 1/2 inches in diameter. Press flat in a tortilla press or roll out the balls, one at a time, on a floured pastry cloth into circles about 5 inches across. Dough should be very thin - somewhat thinner than piecrust. Layer between sheets of waxed paper and store in refrigerator until ready to cook.
To cook the tortillas, simply brown quickly - about 30 seconds - on each side on a VERY lightly greased hot griddle. Eat plain hot or top with whatever you like.
Makes 12.
Original poster's note: I am going to try to cool them between layers of paper towelings to see if they will soften for wrap sandwiches. Also, these would freeze very well.
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