Wheat-flour tortillas

AT A GLANCE

  • Serves 40 people

  • 900 gm (6 cups) bread flour
  • 240 gm lard
01   Place flour in a large bowl, add lard and, using fingertips, rub until combined, then make a well in the centre. Combine 2 tsp sea salt with 2 cups water, pour into well and mix until combined. Knead on a lightly floured surface until smooth and elastic, cover with plastic wrap and stand at room temperature for 30 minutes. Heat a hotplate or large heavy-based frying pan over low heat. Roll tablespoons of dough into 1mm-2mm-thick, 15cm-diameter circles and cook, in batches, for 1-2 minutes each side or until just coloured. Cover with a tea towel to keep warm.

Recipe:

RODNEY DUNN

Photography:

CHRIS CHEN

Styling:

MICHELE FINATO

FEATURED IN

Jan 2008

Jan 2008

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