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Flour Tortillas

1¼ cups all-purpose flour

1¼ cups whole-wheat flour

2½ tsp baking powder

1 tsp salt

1/3 cup clarified butter or lard

1 cup hot water

In a large bowl, whisk together the dry ingredients. Add clarified butter or lard. Lard is more traditional, but I prefer clarified butter. Even regular butter is fine. Using your fingers, squish the butter against the flour until the mixture looks like moist crumbs. Add the hot water—not boiling, just hot—and form into dough with your hands. Leave the dough in the bowl for an hour, covered by plastic wrap or a moist towel.

Separate the dough into 24 small pieces and roll each into balls. Keep the balls covered with the towel so they don’t dry out.

Lightly flour your countertop. Gently flatten out one dough ball with your palm, then roll it out on the counter with a rolling pin. Flip it over as you roll to make sure it isn’t sticking to the counter. Be sure to add more flour as needed. Once you have the ball rolled out nice and thin, set it aside under a moist towel.

Once you’ve rolled out one or two tortillas, put a non-stick or cast-iron pan on medium-high heat. Let it get nice and hot. Place a tortilla in the pan. Once it starts to dry up around the edges, flip it over with a spatula, then gently press the tortilla down to make sure it gets some color underneath. Once the tortilla has brown spots on both sides, remove it from the pan and continue with the next. Work quickly! As you wait for each tortilla to cook, roll out more. You’ll get better at this part with practice.

If you’re serving the tortillas immediately, place them in a warm oven so that they stay pliable. If using them later in the day, pile them under a cloth while you finish making them. When they’re ready, wrap them in aluminum foil and place them in the fridge. Heat in the oven before serving.

Makes 24 small

From: Good and Cheap by Leanne Brown

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