300g
1tsp
1tsp
60g
175ml| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 300g | — | — | |
| 2 | | 1tsp | — | — | |
| 3 | | 1tsp | — | — | |
| 4 | | 60g | — | — | |
| 5 | | 175ml | — | — |
Tip the flour into a large mixing bowl.
Plain flour · 300 g
Add the baking powder to the flour.
Baking powder · 1 tspAdd the salt to the flour and baking powder.
Salt · 1 tspStir the flour, baking powder and salt together until evenly combined.
Add the lard to the flour mixture.
Lard · 60 gRub the lard into the flour with your fingertips, lifting and crumbling, until the mixture resembles coarse breadcrumbs with no visible lumps of fat.
Pour the warm water gradually into the flour-lard mixture, drawing it together as you go.
Warm water · 175 mlStir the mixture firmly until it comes together into a rough, shaggy dough.
Turn the shaggy dough out onto a clean chopping board.
Push the dough away from you with the heel of your hand, fold it back, rotate a quarter turn and repeat for a smooth, elastic ball.
Divide the kneaded dough into 8 equal pieces, then cup each piece under your palm and roll it in tight circles on the board until it is a smooth, taut ball.
Drape a clean tea towel over the dough balls and leave them to rest for 20 minutes so the gluten relaxes.
Set the cast-iron skillet over a medium-high heat and leave it until very hot.
Working with one dough ball at a time, roll it out on the board into a thin, roughly round disc about 20 cm across.
Lay the rolled tortilla in the hot skillet and cook until bubbles form and the underside shows light brown spots, about 45 seconds, then flip and cook the second side the same way; turn the heat down a little if the skillet starts to smoke.
Fold a clean tea towel over the tortilla to keep it warm and soft, and repeat rolling and cooking with the remaining dough balls, stacking each one under the cloth as it comes off the skillet.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 300 g | | Tip the flour into a large mixing bowl.⏱ 15sResultPlain flour |
| 2 | 1 tsp | | Add the baking powder to the flour.⏱ 10sResultPlain flour and baking powder |
| 3 | 1 tsp | | Add the salt to the flour and baking powder.⏱ 10sResultPlain flour and baking powder and salt |
| 4 | — | | Stir the flour, baking powder and salt together until evenly combined.⏱ 1 minResultCombined dry ingredients |
| 5 | 60 g | | Add the lard to the flour mixture.⏱ 20sResultCombined dry ingredients and lard |
| 6 | — | | Rub the lard into the flour with your fingertips, lifting and crumbling, until the mixture resembles coarse breadcrumbs with no visible lumps of fat.⏱ 3 minResultRubbed-in crumbs |
| 7 | 175 ml | | Pour the warm water gradually into the flour-lard mixture, drawing it together as you go.⏱ 3 minResultRubbed-in crumbs and warm water |
| 8 | — | | Stir the mixture firmly until it comes together into a rough, shaggy dough.⏱ 2 minResultShaggy dough |
| 9 | — | | Turn the shaggy dough out onto a clean chopping board.⏱ 30sResultShaggy dough |
| 10 | — | | Push the dough away from you with the heel of your hand, fold it back, rotate a quarter turn and repeat for a smooth, elastic ball.⏱ 3 minResultKneaded dough |
| 11 | — | | Divide the kneaded dough into 8 equal pieces, then cup each piece under your palm and roll it in tight circles on the board until it is a smooth, taut ball. → Into 8 equal portions⏱ 2 minResultDough balls |
| 12 | — | | Drape a clean tea towel over the dough balls and leave them to rest for 20 minutes so the gluten relaxes.⏱ 20 min |
| 13 | — | | Set the cast-iron skillet over a medium-high heat and leave it until very hot.⏱ 3 min |
| 14 | — | | Working with one dough ball at a time, roll it out on the board into a thin, roughly round disc about 20 cm across.⏱ 8 minResultRolled tortilla |
| 15 | Rolled tortillastep 14 | | Lay the rolled tortilla in the hot skillet and cook until bubbles form and the underside shows light brown spots, about 45 seconds, then flip and cook the second side the same way; turn the heat down a little if the skillet starts to smoke.⏱ 16 minResultCooked tortilla |
| 16 | Cooked tortillastep 15 | | Lift the cooked tortilla onto a plate.⏱ 30sResultCooked tortilla |
| 17 | — | | Fold a clean tea towel over the tortilla to keep it warm and soft, and repeat rolling and cooking with the remaining dough balls, stacking each one under the cloth as it comes off the skillet.⏱ 1 minResultFlour Tortillas |
| Total Time | 46 min | ||
Not served on its own — it goes into or alongside other dishes. Keep it until it is needed.
| Nutrient | Per 100g |
|---|---|
| 299kcal | |
| 6g | |
| 12g | |
| 4g | |
| 42g | |
| 0.1g | |
| 1g | |
| 524mg |
Tender flour tortillas made with lard.
What you’ll doYou will rub lard into flour, baking powder and salt, bring it together with warm water and knead it smooth. The dough is divided and rested, rolled thin and cooked one at a time in a hot dry skillet, then kept warm under a towel.
