A couple of weeks ago, a nice follower asked if I could record a demo of my flour tortilla recipe without using baking powder. These were the results.
Baking Powder. Yes? Or No?
Honestly, I don’t remember my mom adding baking powder to her flour tortilla recipe. It was much later when I was learning to prepare them on my own that I begin to add some baking powder to my recipe. I am still on the fence as to whether I think it makes a big difference in the end. Many people claim it makes the tortillas hard if too much is added. Other people claim the tortillas wont be fluffy and soft without the baking powder. I have prepared them countless times with and without and have enjoyed both versions. Guess it’s because I eat them fresh. They have been both soft and fluffy. Only difference I notice is if I use pork lard compared to vegetable shortening. The look of the tortilla is slightly different to me. I say do what works for you! Live and let live, lol!
The Key Is Practice!
I lost count on how many times I attempted flour tortillas until I was truly happy with them. Practice is the key! I find that when I am distracted that my tortillas don’t come out round. Or if I think about it too much, lol! Relax, enjoy the process. Practice!
Flour Tortillas-No Baking Powder
- griddle or comal
- 1/4 c pork lard or shortening melted
- 1/2 cup plus 3 tbsp. hot water
- 1/2 tsp salt
- 2 cups all purpose flour, plus more for dusting
- Melt the lard or shortening. Pour in hot water. Mix in salt. Gradually mix in the flour until dough comes together.
- Transfer dough to a lightly floured flat surface. Knead the dough for 6-8 minutes until it's smooth. It should feel slightly tacky, but not sticky. Cover with plastic wrap and let dough rest for 30-40 minutes. It's very important that you let the dough rest. The gluten will build and dough will be more elastic.
- When ready, divide dough into 8 equal balls. Roll and tuck under at the same time to form semi flat disc. Keep covered while you preheat your cooking surface at medium heat.
- After a few minutes, knead dough ball once again and re shape. On lightly floured surface, roll and extend dough balls, rotating slightly after each roll. Turn as needed. Add little flour, as needed.
- Cook tortillas on preheated surface. You should hear sizzling sounds and see small bubbles almost immediately. if you don't, surface is not hot enough. The first couple of tortillas are typically testers.
- Flip tortilla when bubbles get bigger. Cook for 25-30 more seconds. Tortillas should inflate. Flip one more time and cook for a few seconds. Transfer to a tortillera that is lined with a clean kitchen towel. Keep covered. The steam created will help soften the tortillas.
- Once cool, transfer to plastic storage bag. Keep on the counter for 2-3 days or refrigerate for 1 week.