Tortillas De Harina
|All purpose flour||4 Cup (64 tbs)|
|Baking powder||2 Teaspoon|
|Sugar||1⁄2 Teaspoon (Creates A Browner Bubbled Surface)|
|Warm water||1 1⁄2 Cup (24 tbs)|
1 Combine dry ingredients, then cut in the lard (butter will not yield as tender tortillas nor as traditional a flavor) with a pastry blender or your fingers.
2 Add the warm water, a few drops at a time, and work dough with your hands until manageable.
3 Knead the dough 15 to 20 times, then allow it to stand for 10 minutes.
4 Form the dough into balls the size of an egg, then roll them with a bollito or small rolling pin until they are about 6 inches in diameter and about 1/8 inch thick.
5 If possible, use a hot cast-iron griddle or stove lid. A regular griddle or frypan can be used, but the tortillas will not brown as well. Cook each tortilla until it has light brown flecks on each side.