TORTILLAS DE HARINA FLOUR TORTILLAS

TORTILLAS DE HARINA FLOUR TORTILLAS
While I eat corn tortillas much more often than flour tortillas, I like the latter very much, too. Instead of pressing masa, you knead white flour with water and a bit of lard, then roll this dough out. While most of the recipes in this book call for corn tortillas, you can always substitute flour ones. Children in particular tend to love quesadillas made from flour tortillas (and it’s fun to roll them out together). Flour tortillas are typically larger than corn ones—partly because you aren’t limited by the size of the tortilla press. They’re popular in the north of Mexico, where the people have been more nomadic and have needed to eat on the road. These big, soft but sturdy tortillas did the job as edible containers. The biggest flour tortilla is called a sobaquera, which comes from the word sobaco, or “armpit,” because these were rolled around food and carried in the armpit (which was believed to add extra flavor).
MAKES 12 LARGE (10-INCH / 25CM) OR 24 SMALL (6-INCH / 15CM) TORTILLAS

4 cups / 500g all-purpose flour
2 tsp baking powder
1 tsp sea salt
½ cup / 110g lard
1½ cups / 360ml hot water
In a large bowl, mix the flour, baking powder, and salt.
In a small saucepan over low heat, melt the lard, then remove it from the heat.
Make a well in the center of your flour mixture and pour the melted lard into it, stirring to incorporate until the mixture has a pebbly texture. Then add the hot water, little by little, stirring and integrating it into the dough, kneading with your hands until it’s smooth and stretchy. In a large bowl, mix the flour, baking powder, and salt.
In a small saucepan over low heat, melt the lard, then remove it from the heat.
Make a well in the center of your flour mixture and pour the melted lard into it, stirring to incorporate until the mixture has a pebbly texture. Then add the hot water, little by little, stirring and integrating it into the dough, kneading with your hands until it’s smooth and stretchy.
On a floured countertop, form the dough into a long rope that you can cut into the number of tortillas you want. Depending on the desired size, you should make between 12 and 24 balls. Roll each piece into a ball, then roll them into very thin disks.
Line a basket with a dish towel and preheat the oven on the lowest setting (or turn on the oven light).
Preheat a large comal or skillet over medium-high heat. You don’t need to grease it, since the lard in the dough will keep your tortillas from sticking. Add a tortilla and cook for 30 to 45 seconds, flip it with a metal spatula and cook the other side for another 30 to 45 seconds, until the whole thing starts to turn opaque. Now flip it back to the first side and let it cook for a final 30 seconds. After the second flip, the tortilla should be golden on both sides and starting to puff up a little, a sign that all of the water in the masa has evaporated and the tortilla is done.
Put each tortilla in the basket and place in the warm oven until ready to serve.