Tortilla Recipe

Flour Tortillas

6 cups flour
2 1/2 tsp. baking powder
2 tsp. salt
1/2 cup olive oil (the orignal way is with lard--or shortening, we use oo, not extra virgin,
so no olive smell/taste)
2- 2 1/2 cups warm water

In large bowl, mix dry ingred. Cut in oil (shortening) finely into flour mix. Add warm water while mixing. Mix until dough can be gathered into a ball.
Knead dough about 5 minutes.
Shape into 24 balls. (To get them about same size-separate dough in half, halve again, halve those 4 pieces and get 3 balls out of each piece. :) )
To shape balls, hold in hands, turning and using fingers to turn under edges. They will be flattish balls. Place single layered on board/cookie sheet.
Cover with towel for at least 15 min. Can be longer.
We use a cast iron griddle with our electric stove set between med. and med. high
Preheat griddle.
On a lightly (very lightly) floured surface use a very lightly floured rolling pin to roll out each ball. While rolling out, turn dough 1/4 turns to get round. Also, it helps sometimes to turn tortilla over while rolling out--you will be able to tell when it will keep rolling out easier if you turn it over. Place on griddle, cook until bubbles form. Turn over, heat till bottom side just gets light brown on bubbles, turn a cook short time more. Not too long or will get dry.
While cooking, be rolling out next tortilla. Place cooked tort. in towel.
When done with all, spread out on towel, shifting and turning until cool. Store in airtight bag in fridge. Can freeze.
Reheat: on griddle, turning. or wrapped in foil in oven, low heat.
Makes 2 dozen.


Whole Wheat Tortillas

2 cups whole wheat flour (could use spelt flour)
1 tsp. salt
1/4 tsp. baking powder
1/2 cup oil (do use extra virgin olive oil if using for wraps)
1 cup warm water.

Combine dry ingred. Cut in oil, then add water to make a soft, pliable dough. Knead briefly.
Shape into balls, let sit for 15 min., covered. Roll out, and cook same as above recipe. Keep well when wrapped in tea towel and put in plastic bag, in fridge.
Can add herbs to dry ingred. Have used a garden mix-good!
Sometimes have trouble with drying out so make sure not to overcook.