This took about 10 minutes to make the dough and another 20 minutes to make all the tortillas. While they were cooking I assembled the rice and the chicken. Very easy and worth making fresh. These also heat up well if you make them the day before.
The only thing that I changed was swapping butter instead of lard or shortening.
|I made a half batch, each ball is a little |
smaller than a lime
|Salsa Poached Chicken, Cilantro Rice, |
Homemade Yogurt, and Fresh Tortillas
4 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking powder
6 tbsp butter
1 1/2 cups water
Combine flour, salt, baking powder, and butter in a food processor. Pulse until the dough starts to look crumbly. Slowly add the water and mix until the dough comes together; Knead a few turns until dough comes together looks smooth and elastic. Divide the dough into 24 equal pieces (break in half, break each of those halves into half, etc) and roll each piece into a ball.
Preheat a large skillet over medium-high heat. Use a rolling pin to roll a dough ball into a thin, round tortilla. Place into the hot skillet, and cook until starting to get big bubbles (think pancakes) and golden; flip and continue cooking until golden on the other side. Place the cooked tortilla in a towel to keep warm; continue rolling and cooking the remaining dough.