I have been married to a wonderful Christian man since 1976. The Lord has blessed us with two daughters and two sons. I consider each day the Lord gives me on the earth yet another chance to serve Him.
Thursday, September 22, 2011
As always, so much better than store bought. It's super simple to make, just make sure you roll them out thin enough. Store the extra in a plastic zip-loc bag in the refrigerator.
*2 1/2 cups all-purose flour
*1 teaspoon kosher salt
*2 1/2 teaspoons baking powder
*1-2 tablespoons lard or vegetable shortening
*1 cup hot water
~Whisk the flour, salt & baking powder together in a mixing bowl.
~Mix in the lard/vegetable shortening with pastry blender or fork, until the flour resembles course crumbs.
~Slowly add the water and mix until the dough come together.
~Place dough on a lightly floured surface and knead 30-40 times, until the dough becomes smooth.
~Cover and let the dough rest for 30 minutes.
~Divide the dough into 16 equal pieces.
~Roll each piece into a ball. ~Allow dough balls to rest for 10 minutes.
~Preheat a large skillet (cast iron is best) over medium-high heat.
~Roll each dough ball into a very thin semi-round tortilla.
~Cook tortillas one at a time.
~Cook until golden & bubbly (20-30 seconds).
~Flip and cook until a golden brown on the other side.
~Place tortillas in a warmer or between warm towels in a warm oven.
Helpful Hint: -They cook much better in a dark pan such as a cast iron pan. -Make sure you roll them out super thin, almost translucent. -Don't cook tortillas to long or they will become crisp.
**Don't become discouraged if the first few don't seem to work for you. You'll get the hang of it, and will be very happy with the taste.