Home made tortillas are worth the effort of making. They taste much better than the ones you buy.
- 450g plain flour
- 70g lard - I use Allowrie brand
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 250ml hot water
- Measure the flour into a bowl
- chop the lard into the flour and using your fingertips, rub the lard into the flour until all the lumps disappear
- mix in the salt and baking powder, leaving a well in the centre
- pour the water into the well and using your hands, mix until all the flour comes together into a ball. add a little more water if necessary
- tip the dough onto a clean surface and knead for at least 3 minutes. You shouldn't need to flour the work surface but if the dough is sticking, dust with flour.
- wrap the dough in cling film and set aside for about an hour to allow the gluten to relax
- heat a dry non stick frypan to medium hot
- divide the dough into 12 and cover with a cloth.
- roll the first piece of dough into a thin circle about 8 inches in diameter
- place the tortilla into the pan and cook on the first side until bubbling takes place
- flip and cook on the other side for about 30 seconds. When you have brown spots on the second side, flip back onto the first side to get some browning.
- As the tortilla inflates, gently encourage the air bubbles to completely inflate the tortilla. Then press the tortilla flat. This will give you a flakey texture.
- remove the tortilla to a plate and cover with a teatowel to keep the tortilla from drying out while you cook the remaining dough pieces.