Tortillas - Mexican Unleavened Pancake

The word "tortilla" originally comes from the Spanish word "torta", which means "round cake" that shows the figure of this unleavened flatbread. Although it originated by Spanish, it’s widespread in many countries particularly in Mexico. In Mexican cuisine, corn has been the most basic necessity in the kitchen for centuries and it also use as the main ingredient of tortillas.


Photo: zobeiry

Nowadays, Tortillas have increased in popularity in other countries and you can find many Tortillas factories. As you may see, most tortillas are made in factories with machinery, but they can also be homemade. So, I’d like to tell you the easy preparation for making it. You can consume all year round with variety of cuisines such as tacos, burritos, and enchiladas. Let’s try to make it!!!

Kitchenware
- Pastry cutter
- Large fork
- Large mixing bowl
- Iron skillet

Ingredients
- 3/4 cup of shortening
- 3/4 cup of hot water
- 3 cups of all-purpose flour
- 2 teaspoons of baking powder
- 2 teaspoons of salt


Photo: filloasdapedra

Preparation

1. Combine the flour, baking powder, and salt.
2. Cut the mixture in the shortening till it is crumbly, either by hand or with a pastry cutter.
3. You can add just one or two more tablespoons of shortening if the mixture looks more floury than crumbly.
4. Add about 3/4 cup hot water to the mixture, or just enough to make the ingredients look moist.
5. Knead the mixture with your hand or a large fork, making sure to rub the dough against the sides of the large mixing bowl to gather any clinging dough.
6. Add a couple more tablespoons of flour if the dough still sticks to the side of the bowl. (until the dough forms a soft round shape)
7. The dough is ready to roll out now, but it is best to let it rest.
8. Cover it with a dish towel, and set aside for about an hour.
9. Take the dough, and pull it apart into 10 to 12 balls. Lightly flour your rolling area, and roll each ball with a rolling pin to about 1/8 inch thickness.
10. Place each tortilla on a medium hot cast iron skillet. Cook for about 1 to 2 minutes on each side.