Homemade Wheat Tortillas

Wheat tortillas are made from wheat flour, lard, hot water, and salt. They can be served with almost any spicy dish, but they are most commonly associated with Mexican cuisine. Serve them hot as a bread substitute, or use them to make delicious sandwiches filled or baked with cheese. This recipe makes 12 tortillas, 15 cm in diameter.

Details

Preparation Time: 20 minutes
Cooking Time: 6 minutes
Difficulty: 2
Spiciness: 0
Number of Servings: 4

Ingredients

315 g Flour, Wheat, bread flour
1 teaspoon Salt, table
45 g Lard
315 ml Water

Steps

Sift the flour and salt into a large bowl. Use your fingers to rub the lard into the flour until the mixture resembles crumbs. Gradually add hot water and mix to form a soft, pliable dough. Knead the dough on a lightly floured surface until smooth, shape it into a ball, and cover it with a warm, damp cloth.
Divide the dough into 12 pieces. Shape each piece into a ball and flatten it slightly. Place the ball on a lightly floured surface and roll it out into a very thin, round pancake. Place the prepared tortillas on a lightly floured surface or board.
Heat a heavy-bottomed skillet. To check if it's hot enough, drop a bit of water onto it. If the water sizzles and bounces, the skillet is ready.
Place the tortilla in the skillet. Cook for 30 seconds until it starts to bubble, then flip and cook for another 10 seconds on the other side. It should remain pale and look undercooked, but this is exactly how it should be. If cooked longer, the tortillas will become hard and dry.
Cover a rack with a cloth, place the tortillas on it, and cover them with another cloth.

Nutrition Information (Per 100g)

Calories: 423.26 kcal
Fat: 13.18 g
- Saturated Fat: 4.67 g
Carbohydrates: 62.03 g
- Sugars: 0 g
Protein: 9.33 g
Fiber: 1.65 g

Advice

If you want to store baked tortillas, place layers of parchment paper between them and store them in a sealed plastic bag. They can be kept in the refrigerator for 2 to 3 days. Lard can be replaced with oil.

Flour