Wanted to use up self-rising flour I bought. Came across “authentic” tortilla recipe. Just removed baking powder from the original recipe to save a few cents. The texture of this tortilla is more like a nan, making it more versatile. Used it as a pizza crust substitute, or just dip it in olive oil and eat it like a bread.
Home»Food» Flour Tortilla with Lard Makes It Authentic
This all started with me looking for a way to use up self-rising flour I bought, initially to make this nutella mug cake. Though it was yummy, the sweetness was a bit too much for me, and the calories for one serving was just way too much for me to eat without guilt. So since then, my self-rising flour was just sitting in my cabinet.
One day, I was in the mood for breakfast burrito and I realized I was out of tortillas. I wasn’t in the mood to drive to a grocery store just for tortilla. So I googled and see if I can make it my own. I thought of the leftover self-rising flour too, so I googled “self-rising flour tortilla.” And I found this recipe.
I didn’t have baking powder either but I figured “self-rising” would be enough. So I went and made some with what I had.
Why do I eat this
WOW! They came out so tasty! The shape was horrible first time (I don’t know how to roll dough well)…but the taste! You can taste the little saltiness in the tortilla (it’s amazing how 1 tsp of salt can deliver the flavor). This tortilla’s texture is more like nan than store bought tortilla, little thicker and little fluffier. It was soooo good I ate a couple of tortilla by itself with a dub of olive oil before I made myself a breakfast burrito with it.
Just so you know, I tried the recipe again with baking powder to see the difference. I can’t really tell the difference. So I ditch the baking powder for my version. If you don’t need them don’t put them.
And lard, oh lard! I don’t think it would taste as good if you substitute lard with shortenings (unless your diet restrict you from consuming lard). I think it give a little sweetness to it (and I think that’s why salty taste comes alive as a contrast).
1 and 1/8cupsWaterSome recipes call for warm/hot water...but cold water is just fine.
Hand mix flour and lard in a bowl until lard is blended into flour evenly.
Put 1 tsp of salt to the mix and mix it (again with your hand)
Pour water to the mix in small batches and continue hand mix the ingredients.
Once the water is mixed well into the dough (don't worry if they are really sticky at this point), leave the dough for 30 mins.
After 30 mins knee the dough into a smooth ball. After kneeing a little, the dough shouldn't be too sticky. Feel free to sprinkle little flour to make it easier to work with the dough.
Split the dough into 10 small balls.
Roll out one dough into about 10 inch diameter round shape using a rolling pin (or any cylindrical object). Again you can sprinkle more flour if needed.
Place the flattened dough onto a flying pan with medium-high heat (no oil needed). cook each side about a couple minutes each or until the surface is light brown.
While you are cooking one dough, you can roll out next dough. For me, it takes about the same amount time for tortilla to cook and me rolling the dough out.
You can refrigerate or freeze the cooked tortilla for longer shelf life. Unlike store bought tortillas, these don't stick to each other when kept in refrigerator or freezer. You can just put all of them in one big freezer bag, and take it out as needed. You can reheat the tortilla on a frying pan...takes only a few minutes.