Tortillas

I made tortillas once while I was in Connecticut.  That was bad news.  Somehow, the dough keep sticking to the cast iron, never cooked right, and flaked and broke every time I tried to move it! Definitely a FAIL.

After reading a post from EvilShenanigans on the bread forum I'm on (Fresh Loaf), I was inspired to try again.  I confessed to my best friend that I had succumbed to my artery clogging desires, and purchased a pound of lard at the store for this exact purpose: making tortillas!  This is her recipe, and the only modification I made was to actually use hot milk instead of warm.

Flour Tortillas

2 c all-purpose flour

1/4 c lard

1/2 tsp salt

1/2 tsp baking powder

3/4 c hot milk

Cast iron pan or griddle, or heavy bottomed pan

~12, 6" tortillas

In the bowl of a stand mixer, place all the dry ingredients and stir together.  Add the lard and mix with the paddle attachment until the fat is mostly cut in.  Switch to the dough hook and slowly mix in the hot milk and knead until a smooth ball of dough forms, about 5 mins.  The dough will glisten slightly like a matte finish photo.

Cut into 12 pieces and roll into balls (you can scale this out if you want).  Cover and let rest 30 minutes.  Roll into 6-7" rounds and cook on a medium heat griddle until golden on both sides.  I would recommend rolling and cooling at the same time so the dough doesn't dry out and form a skin.  Transfer the hot tortilla to a plate and cover with a towel while you finish the rest.

Eat while warm, or cool completely before storing.