FoodBanter.com - View Single Post - first smoke on char-griller duo

Shawn Martin[_8_]

wrote:
> On Apr 2, 12:37 pm, "Nunya Bidnits" > wrote:
>
>> Still raining down there? <g>
>
> Hey, I missed this great post because we had a dry day! Got in a full
> ten hours for a change and it was great.

snip

>
> But try as I might, I cannot learn nor evidently be taught how to make
> a light, pillowy flour tortilla. I make all manner of Mexican/Latin
> foods, but the tortilla is a staple, and I can't get it right. I have
> made some good ones, but can't get any kind of consistency.
>

For the best flour tortillas, just use your favorite pie dough recipe.

Use as much shortening as the recipe calls for water. (I use lard)
Use as much water as your recipe calls for Shortening.

Use a food processor to mix. (It's important for the formation of gluten)

It should be a real bitch to roll out. Use a 3/4 inch dowel - broom handle,
etc.

If it does not have the consistency of a rubber sheet, you used too much
fat.