Homemade Flour Tortillas
After reading the most helpful reviews, I decided to use exact measurements, substitute butter for lard and use hot tap water. Into the whisked dry ingredients in my Kitchenaid's mixing bowl, I finely grated refrigerated butter, grating about 1/4 of the butter at a time and stopping to mix it into the flour with my hands. I attached my dough hook and kneaded on speed 2 for 2-3 minutes, until the dough was smooth and elastic.
I divided the dough into 16 balls after reading how small others' tortillas were and let them rest 10 minutes while I cleaned up and heated my clean dry cast iron skillet to high (later, I turned down the heat to med-high).
I sprayed both my silicone mat and rolling pin with non-stick cooking spray, spread the ball of dough with my fingers into an approximately 4" circle - the dough is very soft and spread easily - then, rolled from the center out toward 12 o'clock, then 6 o'clock, 3 o'clock, then 9 o'clock, etc. The dough easily rolled so thin I could read the "Silpat" logo beneath it.
After rolling out one ball, I found the resulting tortilla was too large for my skillet, so I divided each ball in half again - making 32 8"-10" tortillas.
I cooked each tortilla about 10 seconds until the bubbles were a dark golden brown, then flipped it over for another 5 or so seconds.
The tortillas were delicious! Light, delicate and flavorful. Although they were intended for enchiladas, I ate three while I cooked!
1 user found this review helpful
Jan. 29, 2014