Directions:
- Combine flour and salt in a large mixing bowl.
- Heat lard (or shortening) and water in a small saucepan over low heat until lard has just melted.
- Allow mixture to cool for a few minutes, then gradually stir it into the flour mixture.
- Form into a dough by hand (or if you have a stand mixer, turn on low speed until well combined, scraping down the sides of the bowl).
- The result should be a dough that is neither wet nor dry and crumbly. ~NOTE~ If too wet, add a little more flour; if too dry, add a little more water. I normally don't have to add anything at this point.
- Knead dough briefly by hand or mix with stand mixer until dough starts to wrap up the bread hook.
- Place dough on a lightly floured surface and divide dough into 12 pieces.
- Roll the pieces of dough into little balls between the palms of your hands and place on a flat surface such as a baking sheet.
- Cover with a slightly damp towel, and allow to rest for at least 10 minutes (or up to 1 1/2 hours).
- Using a rolling pin, roll dough into thin rounds about 6-7 inches in diameter.
- Preheat a large, heavy skillet or griddle over medium-high heat.
- Place a dough round on the cooking surface; within about 30 seconds the dough should start to bubble, and some little brown spots should begin to form on the bottom.
- Flip tortilla, and cook another 30 seconds on the other side.
- The tortilla will puff up, at this point, I usually mash them down with a spatula, but it itsn't necessary.
- Once the tortilla has turned white with little brown spots on it, it is done.
- Remove from heat and place on a dinner plate. Use another dinner plate inverted to act as a lid to keep tortillas warm.
- You might need to adjust heat, as necessary, as you cook remaining tortillas.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 104.7 Kcal (438 kJ) | ||
| Calories from fat | 30.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.41g | 5% | |
|---|---|---|---|
| Cholesterol | 3.04mg | 1% | |
| Sodium | 194.47mg | 8% | |
| Potassium | 22.33mg | 0% | |
| Total Carbs | 15.83g | 5% | |
| Dietary Fiber | 0.63g | 3% | |
| Protein | 2.08g | 4% | |
| Iron | 0.2mg | 1% | |
| Calcium | 4.6mg | 0% | |
| Amount Per 100 g | |||
| Calories | 277.23 Kcal (1161 kJ) | ||
| Calories from fat | 81.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.02g | 5% | |
|---|---|---|---|
| Cholesterol | 8.05mg | 1% | |
| Sodium | 514.94mg | 8% | |
| Potassium | 59.13mg | 0% | |
| Total Carbs | 41.93g | 5% | |
| Dietary Fiber | 1.65g | 3% | |
| Protein | 5.52g | 4% | |
| Iron | 0.6mg | 1% | |
| Calcium | 12.1mg | 0% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Try this similar recipes
-
Chicken Pot Pie VIII
All-purpose flour, Salt, Lard, Cold water, Butter and 11 more.. -
Cornish Pasties III
All-purpose flour, Salt, Lard, Cold water, Vegetable oil and 9 more.. -
Currant Tarts
Real butter, room temperature, Granulated sugar, Egg and 6 more.. -
Flour Tortillas (Alton Brown)
All-purpose flour , plus 1/4 cup for kneading and rolling and 3 more.. -
Old Fashioned Flaky Pie Crust
All-purpose flour, Salt, Vegetable oil, Water -
Homemade Pie Crust
All-purpose flour , sifted, Salt and 2 more.. -
Chapati (East African Bread)
All-purpose flour , sifted, Salt, Cooking oil and 1 more.. -
Flour Tortillas
All-purpose flour, Salt, Shortening, Water , lukewarm -
Made 'em Myself Tortillas
All-purpose flour, Salt, Vegetable shortening, Warm water -
Simple Double Pie Crust
All-purpose flour, Salt, Vegetable shortening, Water -
Perfect Tender Flaky Pie Crust
All-purpose flour, Salt and 2 more.. -
Classic Crisco Single Crust
All-purpose flour, Salt, Crisco shortening, Cold water
Also Try
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
