Basic Flour Tortillas Recipes

Steps:

• Whisk the flour, salt, and baking powder together in a mixing bowl. Mix in the lard with your fingers until the flour resembles cornmeal. Add the water and mix until the dough comes together; place on a lightly floured surface and knead a few minutes until smooth and elastic. Divide the dough into 24 equal pieces and roll each piece into a ball.
• Preheat a large skillet over medium-high heat. Use a well-floured rolling pin to roll a dough ball into a thin, round tortilla. Place into the hot skillet, and cook until bubbly and golden; flip and continue cooking until golden on the other side. Place the cooked tortilla in a tortilla warmer; continue rolling and cooking the remaining dough.

Steps:

• In a large bowl, combine flour and salt. Stir in water and oil. Turn onto a floured surface; knead 10-12 times, adding a little flour or water if needed to achieve a smooth dough. Let rest for 10 minutes., Divide dough into 8 portions. On a lightly floured surface, roll each portion into a 7-in. circle., In a greased cast-iron or other heavy skillet, cook tortillas over medium heat until lightly browned, 1 minute on each side. Serve warm.

Steps:

• In a large mixing bowl, combine all of the ingredients and 1/2 of the water. Mix together with your hands and continue adding water into the dough until it forms a solid ball, but is not too sticky. If necessary, add additional flour or water as needed. Knead the dough on a floured board for 5 minutes. Cut the dough in half and then in half again, continuing the process until you have 8 equal portions. Roll each piece into a ball, place them on a lightly floured surface, and cover with a damp towel.
• Heat a griddle or cast iron pan to medium heat. Roll out the dough, one piece at a time to about 1/4 inch thickness. Place one round of dough on the griddle and cook on each side for about 30 seconds. Take care that the griddle is not too hot or the tortillas will scorch. Continue the process with the remaining 7 portions of dough.
• The cooked tortillas will keep for two weeks in the refrigerator or up to six months in the freezer.

Steps:

• Any optional ingredient is to be added to the flour before you add the salted water.
• In a large bowl combine the fat with the flour using your fingers until completely incorporated.
• Add any optional ingredient now.
• Stir the salt into the water to dissolve and pour around 2/3's of a cup over the mixture.
• Working fast begin to stir.
• You should have clumps and not a blob of dough.
• Check to make sure all the dry ingredients are moist and if not continue to add water a bit at a time.
• Turn out and knead until smooth consistency is achieved.
• Divide the dough into 12 equal pieces and form into balls.
• Set the balls on a plate, cover with plastic and let rest for 30 minutes.
• Heat an ungreased griddle or heavy skillet-I use cast iron, over medium high heat.
• One at a time place each ball on a lightly floured surface and begin to roll out to a 7 to 8 inch diameter circle.
• Lay the tortilla on the hot griddle-you should see almost immediate bubbling across the surface-for about 40 seconds, turn and cook another 40 to 45 seconds.
• Remove to a heavy towel, wrap and repeat process until done.