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Wheat Tortillas



  • 350 g / 12 oz plain flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 2 tablespoons lard
  • 250ml / 8 fl oz warm water


  1. Sift the flour, baking powder and salt into a large bowl. Cut the lard into tiny pieces and add to the flour. Gradually stir in enough warm water to form a soft dough.
  2. Turn the dough out on to a lightly floured surface and knead until smooth and elastic. Divide into 8-12 small portions and shape each into a ball. Cover with a cloth and leave to rest for 15-20 minutes.
  3. Roll a ball of dough out into a round, about 18cm/7 inches in diameter, on a lightly floured surface. Repeat this process with the other balls of dough.
  4. Heat an ungreased griddle or cast iron skillet until it is very hot. Put a tortilla on the griddle and cook over moderately high heat until bubbles start to appear. Turn the tortilla over and cook the other side, gently pressing out the bubbles that form, until golden brown. The cooked tortillas should be soft and pliable. Stack them up and keep them warm while you cook the remaining tortillas.

Makes 8-12 tortillas

Recipe from:

Essential Mexican Cookery

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