Flour Tortillas
also called tortillas de harina
- Taquería
- serves 12
- recipe says 1 hr
- Flatbreads & Pancakes
Three ways to read this recipe
The table
| 3 cups(390 g)all-purpose flour | whisk | rub | knead into a soft dough | rest covered 30 min | roll thin and cook in a dry cast-iron skillet 45 sec per side |
| 1 tsp(4 g)baking powder | |||||
| 1 1/2 tsp(9 g)fine sea salt | |||||
| 1/3 cup(75 g; or vegetable shortening)lard | |||||
| 1 cup(240 mL)warm water | |||||
What to lay out
Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.6 things to get out.
Pans and tools
1whisk
2rub
goes in with what step 1 made
3knead into a soft dough
goes in with what step 2 made
Cooking it
Tap a step when it is done; the next one lights up.
The clock
- Start to finish
- at least 31 min3 of 5 steps give no time
- Needs you
- about 45 sec
whisk
not timedfrom the start
rub
not timedfrom the start
knead into a soft dough
not timedfrom the start
rest covered 30 min
30 minwalk away(we think)from the start
roll thin and cook in a dry cast-iron skillet 45 sec per side
45 secneeds you(we think)30 min in
- needs you
- you can walk away
- never timed
- we think
You'll need cast-iron skillet
Goes with
See how it is written
>> title: Flour Tortillas
>> category: Flatbreads & Pancakes
>> tags: bread, mexican, skillet, dough
>> counters: Taquería
>> aka: tortillas de harina
>> pairs-with: refried-beans, mexican-red-rice
>> servings: 12
>> time: 1 hr
Whisk @all-purpose flour{3%cup}(390 g), @baking powder{1%tsp}(4 g), and @fine sea salt{1 1/2%tsp}(9 g).
Rub @lard{1/3%cup}(75 g; or vegetable shortening) into @&(~1)flour{}.
Knead @&(~1)mixture{} into a soft dough with @warm water{1%cup}(240 mL).
Rest @&(~1)dough{} covered ~{30%min}.
Roll @&(~1)dough{} thin and cook in a dry #cast-iron skillet{} ~{45%sec} per side.