from the kitchen of Sandi Taft
serves 12 6-inch tortillas
2 c. all purpose flour
3/4 tsp. salt
1/2 tsp. baking powder
3 T. lard, oil, shortening, or bacon grease
3/4 c. water
Mix flour, salt, and baking powder together with fork. Add shortening and continue to mix into crumbs.
Make a well in the center of the flour mix and add the water. Slowly mix until dough forms. Place dough on a floured surface and knead for several minutes until dough is smooth. Cover and let rest for 30 minutes.
Divide dough into quarters and then each quarter into thirds for a total of 12 portions.
Roll each portion into a 6-7 inch circle.
Cook the tortillas in a skillet over medium-high heat for about two minutes on each side or until puffed and lightly browned.
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