There are two main reasons I like to cook basic items from scratch:
1.) I know what’s in them.
2.) My son has food allergies.
Whether you have food allergies in your home, it’s important to know what’s in your food and what isn’t. In our case, manufacturers aren’t required to label whether something is produced on shared equipment with allergens. They’re only required to state whether or not it contains an allergen. That’s why I always make my own homemade tortillas. They contain so few ingredients and I know exactly what they are. Plus, I can make a zillion of them for a fraction of what I’d pay. And that’s what I do – I make a zillion of them at once that way it’s not only cost effective, but time efficient. Personally, I think these have the best chewy and soft texture and they’re incredibly fresh. No weird preservative flavor. These freeze incredibly well, too!
- 2 C flour
- 2 tsp baking powder
- 1 tsp salt
- 2 TBSP lard
- 1 1/2 C warm water
- Combine the dry ingredients together. Flour, baking powder and salt.
- Add the lard.
- Work it with your hands into very fine small pieces of grain.
- Add the warm water to the above mix.
- Working with your hands again, combine all of the ingredients.
- Place the dough onto a floured wooden cutting board.
- Roll out with a floured rolling pin.
- Work the dough back and forth, allowing it to breathe, until it appears smooth.
- Cut the dough into numerous equal sized squares.
- Roll these squared into balls.
- Pull out your cast iron skillet and add a small amount of oil on medium hot heat.
- With a floured rolling pin, take one dough ball and begin to roll out into a circle.
- You can use your hands to shape it into that circle.
- Place that freshly formed dough circle into the heated skillet and watch closely until the first side turns a golden brown color.
- Flip the tortilla unto the other side to also become a golden brown color.
- Wrap in foil to keep warm until all dough balls are fried.