Flour Tortilla with Lard Makes It Authentic
Servings Prep Time
10Tortillas 15minutes
Cook Time Passive Time
30minutes 30minutes
Servings Prep Time
10Tortillas 15minutes
Cook Time Passive Time
30minutes 30minutes
Ingredients
Instructions
  1. Hand mix flour and lard in a bowl until lard is blended into flour evenly.
  2. Put 1 tsp of salt to the mix and mix it (again with your hand)
  3. Pour water to the mix in small batches and continue hand mix the ingredients.
  4. 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.
  5. 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.
  6. Split the dough into 10 small balls.
  7. 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.
  8. 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.
  9. 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.
Recipe Notes

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.