Add the water and mix until the dough comes together.
Sweet and sour sauce. Let rest for 10 minutes. The dough should be quite simple. In a large bowl combine flour and salt. Let cool for 15 minutes.
Using fingertips rub lard into flour mixture until mixture resembles coarse crumbs. Photo 1 then add your preferred oil. First mix together the dry ingredients in a large bowl flour baking powder and water. In a large bowl whisk together the flour and salt.
Divide dough into 8 portions. Immediately remove from the heat and stir in the lard until melted. In a measuring jug mix the luke warm water and oil together and add to the flour. Making flour tortillas from scratch is really simple.
Add the water and vegetable oil and using your hands mix together the dough until it is a cohesive ball and all of the liquid has been absorbed. If the dough is too sticky add more flour 1 tablespoon at a time as needed. The dough should be soft and playdoh like in texture but not sticky. On a lightly floured surface roll each portion into a 7 in.
Lightly flour the work surface once more. In a medium bowl stir together flour salt and baking powder. Little more than flour salt and water. Whisk the flour salt and baking powder together in a mixing bowl.
Gently stir warm water into flour mixture until. On a floured surface knead the dough for 2 3 minutes. Turn onto a floured surface. Flour tortilla recipes a smooth thin pliable flatbread baked on a hotplate typically used in south american cookery.
Place on a lightly floured surface and knead a few minutes until smooth and elastic. Pour in the lesser amount of hot water plus the oil if youre using it and stir briskly with a fork or whisk to bring the dough together into a shaggy mass. Make sure to have a plastic bag clean kitchen towel or tortilla warmer nearby to hold the cooked tortillas. All you need is some all purpose flour or whole wheat flour if you want to make them whole grain baking powder salt oil and warm water.
Heat a dry 10 inch cast iron pan over medium heat. Stir together until all ingredients are well combined and form a dough. Use your fingers or a pastry blender to work the fat into the flour until it disappears. Knead 10 12 times adding a little flour or water if needed to achieve a smooth dough.
Mix in the lard with your fingers until the flour resembles cornmeal. Coating most of the flour with fat inhibits gluten formation making the tortillas easier to roll out. Stir in water and oil.