Charlotte's Flour Tortillas
Charlotte (Galliher) Schloeman
Her tortillas were so thin you could almost read through them. And are they great! Yum!
4 cupss sifted flour
2 teaspoons salt
1/2 cup lard
1 cup warm water
Measure flour into mixing bowl. Sprinkle in salt and mix well. Cut in lard (or fat) with two knives, a pastry blender, or fingers. Add water slowly, mixing with fork or hands until a ball of dough forms. Continue adding water until all the flour is moistened.
Kneed in bowl, or on a floured board, until the dough is smooth (about 5 minutes) and pliable enough to stretch. With greased hands, pinch off egg-sized balls of dough and set in bowl. Cover with cloth and let dough balls set from 15 minutes to half an hour. Shape dough balls into 6-inch circles by using rolling pin or patting with hand. Flapping tortilla back and for between hands, gradually stretching and thinning it. This helps keep it stretched.
Heat ungreased griddle or fry pan and brown tortilla on one side about 20-30 seconds. When dough begins to bubble, turn and brown other side. Makes about 18 tortillas.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.