The Best (And Easiest) Flour Tortillas
fromfood.comwww.food.com/recipe/the-best-and-easiest-flour-tortillas-529632
These tortillas are delicious and healthy. I've made them several times for a year now, and they taste so good! The secret to good tortillas is an overnight rest and lard; letting them sit makes for softer and less wheat-y tortillas, and the lard gives them the traditional tortilla flavor. You can find lard from your farmers market, Whole Foods, or online shopping websites (amazon, thrive market, etc.)
Ingredients
Instructions
Mix together all ingredients except salt in a medium bowl, starting with smaller amount of water and vinegar. If you really can't find lard, use real butter or coconut oil.
The dough should not be sticky at all. It should be easy to flatten in your hands, kind of like pie crust. Add flour if too wet, water if too dry.
Let the mixture sit, covered, at room temperature for 10-24 hours. This step softens the texture and flavor of whole wheat.
After time is up, mix in the salt well, and divide into 8 balls. If slightly sticky, dust the portions with arrowroot starch.
Heat a pan to medium heat. Roll out a tortilla and place on pan when very hot. Roll out your next tortillia meanwhile
Flip tortillas when bubbles appear, and remove them from pan after ~30 seconds.
Serve immediately or cool and freeze
To freeze: place each tortillia individually- not stacked- flat on a plate and place plate(s) in freezer. When frozen, stack and place in plastic bag.
Nutrition
- Calories
- 160.1
- Fat Content
- 7.2
- Saturated Fat Content
- 2.6
- Cholesterol Content
- 6.1
- Sodium Content
- 291.8
- Carbohydrate Content
- 21.6
- Fiber Content
- 3.2
- Sugar Content
- 0.1
- Protein Content
- 4
