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3 cups of all purpose flour (or any type of your favorite flour will do)
5 T lard or shortening (I had butter flavor Crisco on hand and it worked great.)
1t salt
1/2 - 3/4 c warm water
1. Put 2 3/4 cup flour into mixing bowl (I used my KitchenAid stand mixer).
2. Cut in lard/shortening.
3. Blend with pastry blender or your hands. (Since I used my stand mixer I used the whisk attachment to do this for me. Start out on a slower speed and work your way up until you get a little flour cloud going!) You want the lard/shortening to be very very small. Not like when making a pie crust. You can also use a food processor to do all of this.
4. Dissolve the salt in the warm water. Switch out the whisk attachment for the dough hook. Add water to the flour. Knead the dough either by hand or in my case using the dough hook for 5 minutes or until it comes together. It should be firm. Not soft and tacky like bread dough. It shouldn't be dry, though. If your dough seems to be on the dry side add a teaspoon of water at a time until it is the right consistency.
5. Divide your dough into 8 - 10 equal parts. Roll into balls. They will be about the size of a golf ball. Place on a plate and cover with plastic wrap. Let rest on the counter for 30 - 60 minutes. The longer the better.
6. After they have rested heat a large heavy duty frying pan or cast iron skillet on medium high heat. While the pan is heating use remaining flour to dust your counter. I used a silicone mat. Grab one ball of dough and start rolling it out with a rolling pin. If you don't have one you can just use your hands. It will give your tortillas a real rustic homemade look. Try to rotate your dough a partial turn every time you are done rolling a section. This will keep it uniforn. Unless you don't mind. I know your stomach won't mind! Roll to about an 1/8 of an inch.
7. Place directly in the pan. No greasing required. You will get those perfect little brown spots just like the ones from the store. Cook 30 - 45 seconds on each side. You will know it's ready to flip when it gets all of these little air bubbles happening all over. The first one might be your trial run. Maybe they need to be rolled thinner or thicker. Maybe cooked less or longer.
5 T lard or shortening (I had butter flavor Crisco on hand and it worked great.)
1t salt
1/2 - 3/4 c warm water
1. Put 2 3/4 cup flour into mixing bowl (I used my KitchenAid stand mixer).
2. Cut in lard/shortening.
3. Blend with pastry blender or your hands. (Since I used my stand mixer I used the whisk attachment to do this for me. Start out on a slower speed and work your way up until you get a little flour cloud going!) You want the lard/shortening to be very very small. Not like when making a pie crust. You can also use a food processor to do all of this.
4. Dissolve the salt in the warm water. Switch out the whisk attachment for the dough hook. Add water to the flour. Knead the dough either by hand or in my case using the dough hook for 5 minutes or until it comes together. It should be firm. Not soft and tacky like bread dough. It shouldn't be dry, though. If your dough seems to be on the dry side add a teaspoon of water at a time until it is the right consistency.
5. Divide your dough into 8 - 10 equal parts. Roll into balls. They will be about the size of a golf ball. Place on a plate and cover with plastic wrap. Let rest on the counter for 30 - 60 minutes. The longer the better.
6. After they have rested heat a large heavy duty frying pan or cast iron skillet on medium high heat. While the pan is heating use remaining flour to dust your counter. I used a silicone mat. Grab one ball of dough and start rolling it out with a rolling pin. If you don't have one you can just use your hands. It will give your tortillas a real rustic homemade look. Try to rotate your dough a partial turn every time you are done rolling a section. This will keep it uniforn. Unless you don't mind. I know your stomach won't mind! Roll to about an 1/8 of an inch.
7. Place directly in the pan. No greasing required. You will get those perfect little brown spots just like the ones from the store. Cook 30 - 45 seconds on each side. You will know it's ready to flip when it gets all of these little air bubbles happening all over. The first one might be your trial run. Maybe they need to be rolled thinner or thicker. Maybe cooked less or longer.
