Ingredients
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1/4 cup lard
- 1 tablespoon vegetable oil
- 1/2 cup warm water
Special Equipment
- pastry blender
- comal (Mexican griddle; optional)
- six- to ten-inch-long wooden dowel (found in hardware stores)
Directions
- Stir together flour with salt in a bowl, then cut in lard with a pastry blender or your fingertips until the mixture resembles meal.
- Drizzle vegetable oil over and stir in warm water with a fork until a dough forms.
- Knead on a lightly floured surface until smooth and elastic, about 4 minutes, dusting hands occasionally with flour if dough is sticky.
- Form dough into a ball, cover with plastic wrap, and let rest 1 hour. Heat a dry well-seasoned cast-iron comal, regular griddle, or skillet over moderately low heat until hot.
- Cut dough into 12 equal pieces and form into balls. When rolling out 1 ball at a time with dowel, use just enough flour to prevent dough from sticking; you don’t want excess flour coming off on the comal.
- Keep remaining dough covered with plastic wrap. Roll out each ball into a 7-inch round, maintaining an even thinness as you roll.
- Cook 1 tortilla on comal as you roll the next. (I used a rolling pin and a flat griddle. Tortilla will bubble and puff, and bottom will be browned in spots in 45 seconds.
- Turn it over and cook second side in same way, moving tortilla around to compensate for any hot spots on comal if necessary.
- Transfer to a kitchen towel. Stack and cover tortillas as cooked.
They can be frozen (cool thoroughly first). Rewarm thawed tortillas on comal before using. Read More http://www.epicurious.com/recipes/food/printerfriendly/Homemade-Flour-Tortillas-233305#ixzz2LpIFO1Ow