flour tortillas

I find corn tortillas challenging.  Too often, mine crack as I wrap the tortilla around fillings.  Striving for authenticity, I kept at it, but still haven't obtained a good flexible one.  Having just returned from San Diego and the pilates capital of the world, La Jolla, I realized there is no shame in a flour tortilla.  I enjoyed them immensely loaded with fish and veggies, especially from Tin Fish, wow!

After a few youtube vids, I heated a griddle on my grill, mixed up some dough and went at it.  The dough is simple: 500 grams unbleached white flour, 100 grams lard, 5 grams salt, 5 grams baking powder and 300 g water, knead and let rest 20 minutes.  I took hunks of about 60-70 grams of dough, rounded them and rolled with a rolling pin to about 8-10" diameter - that's pretty thin.  They are delicate, but not too difficult to handle, that is if you don't spill a PBR Tall on them.  If that happens, drink some beer, squish the soggy mass together, add some flour and repeat a few steps from above.

I chose a nice hot griddle on top of my briquette fire for cooking (ca. 500-600°F).  They take a little less than a minute per side.  Make these!

 

 Thin dough tossed on looks like this in about 30 seconds.

Flip remove and eat.