The history of tortillas dates back to 10,000 BC, but they didn’t become popular until a peasant prepared this flat corn bread to the Mayan king. Missionaries spread the recipe for tortillas throughout California, and today flour tortillas are favored over white bread in most parts of this state. This recipe for flour tortillas is quick and simple, using just a few ingredients.
- 4 cups all purpose flour
- ⅛ teaspoon baking powder
- ½ cup of shortening or lard
- 1 ½ teaspoons of salt
- 1 ½ cups of warm water
- Stir flour and baking powder together in a large bowl.
- Next add shortening or lard into the mixture and work the fat into the flour with your hands.
- Dissolve the salt into the warm water. Drizzle this slowly into the flour mixture and mix until you have a soft dough.
- Knead for 1 minute, adding flour or small amounts of lukewarm water if needed. The dough should not be too wet or dry.
- Once it is at the right consistency, turn bowl over to cover the dough and let it rest for about 20 minutes.
- Divide the dough into 12 pieces and form into balls. As you form and roll the balls, coat your hands with a little bit of shortening. Flatten and cover balls with plastic wrap and let rest for 20-30 minutes.
- To prepare the tortillas, preheat a griddle over medium heat.
- Remove a flattened ball and roll it into a circle. A small rolling pin works well. Turn the dough around after each stroke with the rolling pin. Roll as thin as possible, stretching with your fingers if necessary.
- Place each rolled tortilla on a hot cast iron skillet, pan or griddle and flip over every 15-20 seconds. You'll know it's done when it develops brown spots on each side and it bubbles up.
- Serve these warm tortillas with butter right off the pan. You can even sprinkle them with a bit of cinnamon sugar for dessert.
Recipe by Jason Hill / CookingSessions.com
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