WHITE FLOUR TORTILLAS
These taste best when they’re fresh, however they freeze well for up to three months (only half as long as the corn tortillas).
Yield: 8-12 (6-inch) tortillas
4 cups unbleached flour
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon sugar
1/4 cup lard, butter or margarine
1-1/2 cups warm water
1. Mix together dry ingredients in a large bowl. Then add the shortening, preferably lard and mix until the lard is evenly distributed and resembles corn meal. Add water all at once, and stir to form a rather soft dough; then turn out onto a board and knead until the dough is smooth, working in the least flour possible. Test for well developed gluten by stretching a bit of dough between your fingers. When gluten is developed, the dough will develop strings. Allow to it rest 10 minutes, covered with the inverted bowl.
2. When the dough is relaxed and an inserted finger will sink easily to the bottom of the dough, divide dough into 12 equal portions and stretching dough and form each portion into a smooth ball. Pat to flatten. Cover the balls of dough with a moist towel.
3. Preheat a well seasoned* cast-iron comal or griddle over medium heat. Then, working with one ball of dough at a time, roll into a round, thin disk, using a small rolling pin, known as a bolillo or if unavailable, use the smallest diameter rolling pin available. Each disk should be about 1/8” thick. When it is hot, bake the tortillas about 45 seconds on the first side, or until small brownish spots appear on the cooked surface. Turn with a spatula and cook for just a few seconds on the other side.
Whole-Wheat Flour Tortillas: To make whole-wheat flour tortillas, substitute whole-wheat flour for one-half of the unbleached flour. Follow directions above.
*Note: You may season a griddle by brushng peanut oil or vegetable oil onto the surface of the griddle. Place in a 400 F oven for 30 minutes, then turn heat off and leave over night or until cool enough to touch.