Let cool for 15 minutes.
Baked jamaican bananas. In a large bowl combine flour and salt. Turn onto a floured surface. In a large bowl whisk together the flour and salt. Make sure to have a plastic bag clean kitchen towel or tortilla warmer nearby to hold the cooked tortillas.
Pour in the lesser amount of hot water plus the oil if youre using it and stir briskly with a fork or whisk to bring the dough together into a shaggy mass. Little more than flour salt and water. Let rest for 10 minutes. In a medium bowl stir together flour salt and baking powder.
Immediately remove from the heat and stir in the lard until melted. Stir together until all ingredients are well combined and form a dough. Heat a dry 10 inch cast iron pan over medium heat. Mix in the lard with your fingers until the flour resembles cornmeal.
Whisk the flour salt and baking powder together in a mixing bowl. Use your fingers or a pastry blender to work the fat into the flour until it disappears. Gently stir warm water into flour mixture until. On a lightly floured surface roll each portion into a 7 in.
Coating most of the flour with fat inhibits gluten formation making the tortillas easier to roll out. Flour tortilla recipes a smooth thin pliable flatbread baked on a hotplate typically used in south american cookery. Combine the flour and salt in a large bowl. Add the water and mix until the dough comes together.
Photo 1 then add your preferred oil. Stir in water and oil. The dough should be soft and playdoh like in texture but not sticky. Add the water and vegetable oil and using your hands mix together the dough until it is a cohesive ball and all of the liquid has been absorbed.
On a floured surface knead the dough for 2 3 minutes. Making flour tortillas from scratch is really simple. If the dough is too sticky add more flour 1 tablespoon at a time as needed. Divide dough into 8 portions.
Meanwhile whisk the flour baking powder and salt in a large bowl until completely combined. Working with one dough ball at a time and keeping the rest covered with plastic to prevent drying place a ball on the work surface and sprinkle lightly with flour. Place on a lightly floured surface and knead a few minutes until smooth and elastic. Lightly flour the work surface once more.
The dough should be quite simple. Knead 10 12 times adding a little flour or water if needed to achieve a smooth dough. Using fingertips rub lard into flour mixture until mixture resembles coarse crumbs.