Little more than flour salt and water.
Chicken gizzard. Let rest for 10 minutes. Turn onto a floured surface. Whisk the flour salt and baking powder together in a mixing bowl. In a large bowl combine flour and salt.
Lightly flour the work surface once more. Coating most of the flour with fat inhibits gluten formation making the tortillas easier to roll out. In a measuring jug mix the luke warm water and oil together and add to the flour. On a lightly floured surface roll each portion into a 7 in.
Gently stir warm water into flour mixture until. Combine the flour and salt in a large bowl. Meanwhile whisk the flour baking powder and salt in a large bowl until completely combined. Place on a lightly floured surface and knead a few minutes until smooth and elastic.
Pour in the lesser amount of hot water plus the oil if youre using it and stir briskly with a fork or whisk to bring the dough together into a shaggy mass. Let cool for 15 minutes. Working with one dough ball at a time and keeping the rest covered with plastic to prevent drying place a ball on the work surface and sprinkle lightly with flour. Stir in water and oil.
Heat a dry 10 inch cast iron pan over medium heat. Flour tortilla recipes a smooth thin pliable flatbread baked on a hotplate typically used in south american cookery. In a large bowl whisk together the flour and salt. Knead 10 12 times adding a little flour or water if needed to achieve a smooth dough.
First mix together the dry ingredients in a large bowl flour baking powder and water. The dough should be soft and playdoh like in texture but not sticky. Add the water and vegetable oil and using your hands mix together the dough until it is a cohesive ball and all of the liquid has been absorbed. In a medium bowl stir together flour salt and baking powder.
Photo 1 then add your preferred oil. All you need is some all purpose flour or whole wheat flour if you want to make them whole grain baking powder salt oil and warm water. Divide dough into 8 portions. The dough should be quite simple.
Making flour tortillas from scratch is really simple. Mix in the lard with your fingers until the flour resembles cornmeal. Add the water and mix until the dough comes together. If the dough is too sticky add more flour 1 tablespoon at a time as needed.
Use your fingers or a pastry blender to work the fat into the flour until it disappears. Immediately remove from the heat and stir in the lard until melted. Using fingertips rub lard into flour mixture until mixture resembles coarse crumbs.