The Flour Tortilla is a staple in Latin American cooking, simple to make once you get the hang of it. You can eat them with everything, use them to mop up the gravy from your stews or curries, wrap them round meat and pico they have loads of uses.
They will keep well for 2 days in a plastic bag at room temp or about a week in a fridge, make sure you warm them up before you use, 30 seconds in a microwave should do the trick. Enjoy.
Flour Tortilla
The basic bread of Latin America
- 3 cups all-purpose flour
- 1 tsp salt
- 1 tsp baking powder
- 75 grms Lard
- 1 cup water
Add all dry ingredients to your food processor and pulse for 30 seconds, heat water in a microwave for 40 seconds, while processor is running slowly pour in water, as soon as a ball starts to form stop pouring. let the dough form then remove and knead lightly on a floured surface.
Wrap in cling film and leave aside for at least an hour. Heat your comal to a medium temperature.
Form into balls and roll out on a floured surface to the size you require then cook in comal for 1 minuite a side then store under a clean tea towel to stay warm.
