Yeasted Flour Tortillas (known as Tortillas di Harina in Spanish) is a traditional American recipe for a classic tortilla made from a flour, yeast, lard and water shaped into balls, pressed flat and cooked on a hot griddle pan. The full recipe is presented here and I hope you enjoy this classic American version of: Yeasted Flour Tortillas.
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Tortillas di Harina (Flour Tortillas): A Mexican recipe for a flatbread made from a flour, lard or margarine and water dough leavened with yeast that's shaped into balls, rolled flat and cooked on a hot griddle pan, shown wrapped in a kitchen towel
Ingredients:
580g plain flour
1 sachet dried, active, yeast
100g lard
375ml warm water
pinch of sugar
salt and freshly-ground black pepper, to taste
Method:
Mix the yeast, about 1 tsp sugar and about 150ml water in a mug then set aside for 10 minutes to activate (or until the mixture is frothy).
Once the yeast is ready add all the ingredients to a bowl and mix well to combine. Bring the mixture together as a dough and turn this onto a lightly-floured surface. Knead until the dough becomes smooth and elastic. Lightly oil a bowl, turn the dough in this so it's evenly coated then cover with a damp cloth and set aside in a warm spot to raise.
At the end of this time knock the dough back then cover and leave in a warm place for a further hour. Divide the dough into 16 equal pieces and roll into balls (keep them in the bowl, covered with a cloth until needed). One at a time, place the balls of dough between two sheets of greaseproof paper then flatten with a rolling pin.
Transfer to a hot griddle pan or frying pan and cook until puffed up and flecked with black marks. Turn over and cook for 1 more minute then set aside until needed.
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