Recipe: Flour Tortillas
- 2 cups all-purpose unbleached flour
- 1/2 tsp kosher salt
- 1/2 tsp baking powder
- 1/4 cup vegetable shortening, room temperature
- 3/4 cup boiling water
In the bowl of a stand mixer using the paddle attachment add the flour, salt and baking powder. Mix on low to combine the dry ingredients and turn off the mixer.Next add the vegetable shortening and mix until it is well combined and the mixture looks grainy.
Now change the attachment to the dough hook and turn the mixer on medium low add the boiling water carefully and allow the mixer to knead for 5 minutes.
Remove the dough from the mixer form into log and divide the dough into 12 equal pieces and then roll each of the pieces into balls in the palms of your hands.
Next flour the counter and let the balls of dough rest for about 15 to 20 minutes.
After the dough balls have rested, roll each ball into a 6 inch tortilla.
Serve warm and store in plastic bags for several days once completely cooled. Reheat on the griddle until warmed through.
Microformatting by hRecipe.