From http://whatscookingamerica.net
Yields: Approximate 15 tortillas Prep time: 20 min Ingredients:
3 cups all-purpose flour
2 teaspoons baking powder 1 teaspoon salt 4 to 6 tablespoons lard 1 1/4 cups warm water (approximate)
In a large bowl, whisk the flour, baking powder, and salt together. Use your fingers to cut in the lard until it resembles cornmeal. You want these ingredients to cling together slightly and hold a form when squeezed in your hands.
Add the water all at once and mix the dough quickly by hand until the dough forms a mass.
Work it in the bowl, moving it around the sides to pick up any flour remaining in the bowl.
Knead the dough by folding it in half, pushing it down, and folding again. It should take about a dozen folds to form soft dough that is no longer sticky.
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Cover the dough with a towel or plastic wrap to let it rest for about 5 to 10 minutes.
Allowing the dough to rest lets any of the liquid absorb into the flour, which will give you a softer tortilla after cooking.
Take your ball of dough and begin pinching off 1-inch diameter balls. Knead each of these into a tight ball by folding them over with your fingers, turning and repeating until it is shaped like a fat disk. Place it to one side of the mixing bowl and continue to do this until you have used all of the dough.
Before rolling out the tortillas, allow the dough balls to rest at least 10 minutes. This will permit the gluten to relax and make them much easier to shape and roll.
On a lightly floured surface take one of the dough balls and begin to roll it out. To keep a somewhat round shape, roll one directions, make a 1/4 turn and roll again, make another 1/4 turn and roll. Continue to roll and turn until you the dough is about 1/8-inch thick and 8 to 10 inches in diameter.
Heat a Comal, cast-iron griddle, or small skillet to about 450 degrees F. over medium to medium-high heat until water droplets "dance" when dropped on the surface.
Place the raw tortilla on the preheated pan and allow it to cook until it begins to puff up with air pockets, then turn carefully. Each side should cook about 30 seconds, leaving the tortilla puffy.
As you pull the tortillas off the comal, place them in a tortilla warmer or on a plate (lined with a dish towel or paper towels to keep them warm).
