Wheat Flour Tortillas

Name: Wheat Flour Tortillas
Total time: 4500 s
Yield: 10 servings
Cuisine: American
Ingredients: 2 1/4 lbs all-purpose flour (about 1 kg); 1/2 cup vegetable shortening (about 125 grams); 1 cup or so of very hot water; 1 tbsp baking powder; 1 tsp salt

lenny @cook_1102490

MEXICO

In northern Mexico, flour tortillas are a staple for meals. They are used to make burritos, quesadillas, sincronizadas, and thicker, smaller versions called gorditas with authentic Mexican fillings. Here is my version, which is also the common version.

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Ingredients

75 minutes

10 servings

2 1/4 lbsall-purpose flour (about 1 kg)
1/2 cupvegetable shortening (about 125 grams)
1 cupor so of very hot water
1 tbspbaking powder
1 tspsalt

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Steps

75 minutes

1

In a large bowl, sift together the flour, baking powder, and salt. Add the shortening and use your hands to break it down until it resembles coarse crumbs.
2

Gradually add the hot water while kneading until you have a manageable dough that doesn't stick to the bowl or your hands. Knead for about 8 minutes, then cover with a kitchen towel and let it rest for about 20 minutes.
3

After resting, divide the dough into balls weighing about 1 to 1.5 ounces each (30 to 40 grams) and place them on a plate. Cover with plastic wrap and let them rest for another 30 minutes.
4

Using a rolling pin and a little flour on the countertop, roll out the balls into round tortillas as thin as possible. Cook them on a griddle or flat pan over medium heat, flipping once bubbles form, and cook until done on the other side.