I don’t cut the dough and make little balls, I just keep it wrapped well and pull off a little at a time. I’m lazy that way. It works fine, just a little sticky in the beginning, so I start with a fork then kneed with my hands. Either way works.
My recipe:
3 ½ Cups all-purpose flour (I use King Arthur all-purpose flour).
1/2 teaspoon of salt, 1 teaspoon of salt if you do not use bacon grease.½ tsp baking powder
6 Tablespoons of lard from refrigerator section of grocery, it’s not hydrogenated. Crisco or butter can also be used, it’s just not the same flavor as lard.
2 Tablespoons of solidified bacon grease, if you don’t use bacon grease use 2 Tb more shortening or lard. I know not everyone uses bacon grease, but to me pig fat is pig fat and it just works for my family.
3/4 – 1 Cups of very hot or boiling water (1 cup at 3 min in microwave should do it):you may not need a full cup of water but it is good to have it on hand if needed.
Instructions
Mix all of dry ingredients in a large bowl.
Add the butter, Crisco and the bacon fat. Blend with a fork or your hand until the mixture resembles coarse crumbs.
Pour hot water into the flour a little at a time, mixing with a fork, pastry cutter or by hand, until you can form a very soft ball of dough.
If the dough is to sticky to do this, add a small amount of flour. Your dough should be very soft and not stick to the bowl.
Using one hand to form a non-sticky ball, and knead for about 4-5 minutes in the bowl or on a very lightly floured work surface.
Place the dough ball in plastic wrap or bag, set aside for at least 30 minutes to one hour at room temperature.
Preheat your skillet or Comal to medium high heat. As you cook the tortillas, you may have to reduce the heat somewhere between medium and medium high.
I do not oil the pan as my cast iron Comal is kept seasoned very well, and the tortillas have a lot of shortening or lard in them, but if your tortilla sticks, you may need wipe a little oil or shortening on your skillet with a paper towel.
Lightly dust your work surface with flour. Working with one 2-3 inch ball of dough at a time, keep the rest of the dough covered with the plastic wrap.
Use a floured rolling pin to roll the dough out into a circle or at least something resembling a circle. Move the dough around clockwise or counter clockwise to achieve the preferred circle. You may need to flip the dough over and lightly dust surface as well so dough doesn’t stick. The dough should be quite thin, you should almost see your work surface through it.
Dust as much of the flour off of the rolled out tortilla as you can. I use a pastry brush made of silicone, or just toss the tortilla from hand to hand. There really shouldn’t be much flour as the lard in the tortilla should keep the dough from sticking.
Cook the tortilla till it is nicely browned on the bottom, about 45 seconds; time depends on your stove and the pan you are using. You will see bubbles form in the tortilla; don’t pop them, this is a good indication that the tortilla is ready to be turned over.
Flip the tortilla to the other side and cook till browned, the second side will be ready more quickly than the first side, about 30 seconds.
If your tortillas are not cooking this fast, you may need to turn up the heat a little.
Place finished tortilla in a tortilla warmer or on a plate covered with a dish towel.