I followed this recipe and scaled it to 500g of flour (I made 15 tortillas).

It took me an hour and a half (2 hours if you count cleaning). I was wondering if there are better recipes out there to streamline the process.

I am trying to meal prep, that’s why I want a big batch of flour tortillas so I can make a wrap and freeze (or freeze the tortilla individually).

  • Cheradenine@sh.itjust.worksEnglish
    2·
    10 months ago

    My recipe is basically the same as this one from Rick Bayless.

    12ounces /385 grams (2 3/4 cups) all-purpose flour, plus a little extra for rolling the tortillas

    5tablespoons fresh-rendered lard (look for it at a butcher shop or Mexican market) or vegetable shortening

    3/4teaspoon salt

    About 3/4cup very warm tap water

    Note that this is a low hydration recipe, the way tortillas should be, at 46%

    Also there is no baking powder. I can’t think of any reason to add it.

    Full recipe is Here including video