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Easy Flour Tortillas

From

December/January 2011

Easy Flour Tortillas

While testing recipes for our Easy Flour Tortillas, we learned that too little fat produced brittle tortillas, too little salt yielded tasteless ones, and baking powder made them doughy and thick. Adding hot water to the dough melted the shortening, which then coated the flour and prevented it from absorbing excess moisture. This resulted in less gluten development and yielded more tender tortillas. A brief rest in the refrigerator firmed up the shortening again so that the dough wasn’t too sticky to roll.

Makes 12 tortillas

Ingredients

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