How to make it

  • In a food processor, add the flour And fat and pulse several times. Then let motor run until the fat is invisibly integrated into the flour.
  • Mix together the very warm water, salt and (optional) ascorbic acid.
  • With the machine running, slowly add the liquid ingredients through the food tube and let machine run until ingredients collect into a ball. Pulse 5 times more. Dough should be softer than yeast bread dough consistency. If necessary add a tablespoon of water and process for another 15 seconds or until well incorporated.
  • Divide dough into 12 equal portions, rolling each into a smooth ball. Set balls aside and cover with plastic to rest for at least 30 minutes and up to 2 hours at room temperature.
  • Roll each ball out to 7-inches and cook on medium-hot griddle until brown spots start forming on the bottom side. Flip and repeat with the other side. If they balloon up, that is even better!
  • Set each in a folded teatowel inside a plastic bag or tortilla keeper. Serve warm.

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