Flour Tortilla

4 cups all-purpose flour
1-1/2 tsp. baking powder
1-1/2 cups warm water
1-1/2 tsp. salt
4 tbsp. lard or shortening

Directions:

Combine dry ingredients in a mixing bowl. Cut in shortening. Make a well in the center and add water, a small amount at a time, to form a dough. Knead dough in bowl until smooth and elastic. Cover and wet
aside for ten minutes. Form dough into egg-sized balls and flatter between palms. With rolling pin, roll each ball into a 6 inch circle, about 1/8 inch thick. Cook on preheated ungreased skillet over medium high heat, apprx. two min. per side, until tortilla looks slightly
speckled. Cover with a clean towel to keep warm and soft until served. The tortillas may be cooled and stored in plastic bags in the freezer for later use.

User Reviews:

This is what I have been looking for. I was taught to make them by site. (hand measure). People ask me to write it down and I could not.I would have to show them and there hands may be smaller or larger so the exact amount was not known. Thank you for the proper measurment.

Submitted by Geraldo Lopez on December 07, 2000

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