Sift the flour, salt & baking powder into a large mixing bowl.
Into the dry
ingredients cut in the shortening, or add oil if you are using this
option, & mix with your fingertips to combine.
Add the milk or water, working the liquid into the dough until a sticky ball forms.
Wrap in plastic and let rest for at least 30 minutes.
Divide the dough into 8-10 balls (for small tortillas) or 6-8 balls for larger ones, cover them again with the damp cloth.
Lightly dust a counter
or pastry board w/flour & roll out each ball of dough into a circle
or oval approximately 1/4" thick. If you want nicely rounded tortillas,
trim off any ragged edges & discard. Don't roll the dough out more
than once or the tortillas will be tough.
Heat a dry griddle or
heavy skillet over high heat for 5 minutes. Cook the tortillas 30
seconds on each side or until the dough looks dry & slightly
wrinkled & a few brown spots form on both surfaces. Do not over cook
or they will be hard. Butter and roll up and wrap in damp tea towel to
keep warm as you cook the other tortillas.
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