INGREDIENTS
3 cups all purpose flour (400 g )
2 tsp baking powder (7.5 g )
8 oz hot water (236.59 ml )
1/3 cup lard or shortening (65 g) *use only 1/4 cup (59 ml) if using oil
1 tsp salt (5 grams salt) *use salt of choice
DIRECTIONS
Put dry ingredients in a bowl and mix.
Add shortening and divide in with fingers until you get a crumbly mixture.
Add hot water and knead dough for approximately 10 minutes.
Let rest for 10 minutes.
Divide dough evenly and make into small tortilla rounds.
Drop the round in loose flour and roll flat.
Cook in iron skillet on medium heat.
Store in a cake container.
TIPS FOR SOFT TORTILLAS
*Be sure the dough is moist and slightly tacky before kneading.
*Be sure to rest for 10 minutes to allow the gluten in the flour to relax which helps the tortilla to bubble while cooking
*Try to roll out your tortilla thin
*Over use of flour during the roll-out process may change the texture
*Old baking powder will cause the tortillas not to bubble up!
Ashley Hall Art Gallery 