Today, since it was chilly in the house, I made a double batch of flour tortillas. Last time I made tortillas, the experience ended in a rush to minor emergency for a double ear infection. This time, the day was quieter, the process smoother.
Making tortillas first joined my list of recipes to try because the local Aldi's stopped carrying the smaller flour tortillas, and when I looked at the salt and fat content, I knew I needed to try my own. Many websites called for tortilla presses, but they are either expensive or poorly made, and I don't need another kitchen implement that has limited uses. Besides, the girls LOVE rolling out tortillas.
The basic recipe:
4 c. flour (I used half whole wheat and half white)
2 t. baking powder
1 t. salt
2 T. lard
1 1/2 c. water
Mix together first three ingredients. Add lard. I cut it in with a pastry blender, then smooshed it around in my fingers, but you could go straight too smooshing it with your fingers.
Start heating your skillet(s) to med high heat now.
Add flour to the counter, then knead into a smooth ball. It won't be stretchy, but little excess flour should be on the counter. If the ball is sticky, stop.
Cut it into pieces. The original recipe (whose source I lost) called for 24 pieces, but I was afraid the pieces would be too small. I opted for 16.
With a WELL-FLOURED rolling pin, roll out each chunk until it is as thin as you want. Mine are not perfectly round, and some are thicker than others, but they will all taste great.
Drop into the skillet. Cook for 1 minute, then flip and cook for another minute. Because I forget to start my skillet early enough, my first tortillas took longer than one minute on each side.
I used two skillets to speed up the process and may try the grill some time when my husband is home.
Enjoy your tortillas. They're quite yummy!