Flour Tortillas

Once we figured out how easy it is to make delicious flour tortillas at home, we haven't gone back to the mediocre variety available in the grocery stores in Germany. One side benefit of making them at home is that the dough can be used to make sopapillas for dessert.

Adapted from a recipe at Epicurious.com.

• 2 C all-purpose flour
• 1 tsp. salt
• 50g lard
• 1 Tblsp. vegetable oil
• 1/2 C warm water

Mix the flour and salt. Cut the lard into smaller pieces and cut it into flour using finger tips (alternatively, it may be possible to use two table knives, a pastry knife, or a food processor) until it has the consistency of meal. Mix in vegetable oil and water and knead on a floured surface until smooth and elastic (about 4 minutes). Form into a ball, wrap in baking paper (or plastic wrap), and let rest for ~1 hour. After rest, divide dough into 12 equal-sized balls. Roll out into tortillas on a lightly floured surface (the recipe says they should be ~7 inches in diameter, but it is possible to roll them out a bit thinner). Cook on dry skillet that has been preheated over medium heat. Tortilla should bubble and be lightly browned (but not burned)--about 45-60s per side.

Makes 12 flour tortillas.