Recipes from Mexico :: Mexican Tortillas and Breads
6 c. flour 1 tsp. baking powder 2 tsp. salt 1 heaping c. shortening or lard 2 c. warm water, or more Sift flour and salt. Mix in bowl with lard or shortening and add water gradually. Knead well to make a smooth dough. Let it stand for 20 mins. in an oiled plastic bag. Make into small 2-in. balls and roll with a rolling pin on a floured board into a round disk. Cook on a hot, dry flat cast iron skillet, turning over once or until cooked on both sides to your liking. Makes about 2 1/2 dozen, approximately 9 in. in diameter.
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