Flour tortillas #06

Yield: 12 Servings

Measure Ingredient
2 cups All-purpose flour
1 teaspoon Salt
1 teaspoon Baking powder
1 tablespoon Lard
¾ cup Cold water; about

From: Kenji_Kono@... (Kenji Kono) Date: Tue, 30 Aug 1994 02:53:27 GMT From the Complete book of Mexican Cooking by Elisabeth Lambert Ortiz.

Thoroughly mix the dry ingredients. Cut in the lard and add enough water to make a stiff dough. Divide into balls as for corn tortillas and roll out on to a lightly floured board, making them as thin as possible. Bake about 2 minutes on each side on unreased comal over medium heat. Makes about 1 dozen.

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