When I was first learning to make tortillas, I would get lessons from my Auntie Gale, my father in law, Art & Aunt Tina. I'd come right home to practice & right away, be full of questions.
There are so many variables when making flour tortillas. So much of it is practice, practice, practice. Everyone ends up with their preference of texture of dough & steps as you'll find what works for you. I have found these measurements & steps work for me & I'm thankful to be able to watch our family making them in person so that I can feel the temp of water, moistness of dough, heat of comal etc. Just start making them & you'll get the hang of it!
- 4 cups All-purpose flour
- 3/4 teaspoon salt
- 1 teaspoon baking powder
- 4 tablespoons lard (Crisco shortening)
- HOT water (about 1 1/2)
Whisk the flour, salt, and baking powder together in a mixing bowl.
Mix in the lard with your fingers until the flour resembles cornmeal. You should be to squeeze a handful into a piece that stays together, but breaks apart if you tap it.
Set the bowl in the sink & add (pretty hot) water and mix until the dough comes together; place on a lightly floured surface and knead a few minutes until smooth and elastic.
Pinch 24 pieces off and roll each piece into a ball
Place dough balls on platter & cover with plastic wrap & tea towel.
Allow dough to rest for at least 45 minutes. Preheat a cast iron skillet over medium-high heat. Depends on your stove! Our glass top electric, would be between 4 & 5. Our gas range now is all the way up to 8. Just gotta see what works for you.
Use a well-floured surface & rolling pin to roll a dough ball into a thin, round tortilla.
Turn dough ball into a round disc before rolling.
Making tortillas at Aunt Tina's in Texas. It's much easier to use a dowel cut from lumber store than a large rolling pin.
Roll from the center of disc up & lightly down. Turn a 6th & repeat rolling until the desired thickness.
Keeping all other dough covered, resting & moist.
Place into the hot skillet, and cook until bubbly and golden; flip and continue cooking until golden on the other side.
About 30-45 seconds per side. Place the cooked tortilla in a folded tea towel; continue rolling and cooking the remaining dough.
Served with Rick Bayless' Lamb Barbacoa...OMG.