Homemade flour tortillas

*All Purpose Flour, Pillsbury, 4 cup (remove)
Salt, 1 tsp (remove)
Baking Powder, 2 tsp (remove)
Country Crock, Shedd's Spread Country Crock Light (Soft), 1 Tbsp, 2 serving (remove)
Water, tap, 1.5 cup (8 fl oz) (remove)

1.Whisk the flour, salt, and baking powder together in a mixing bowl. Mix in the lard with your fingers until the flour resembles cornmeal. Add the water and mix until the dough comes together; place on a lightly floured surface and knead a few minutes until smooth and elastic. Divide the dough into 20 or 24 equal pieces and roll each piece into a ball.
2.Preheat a large skillet over medium-high heat. Use a well-floured rolling pin to roll a dough ball into a thin, round tortilla. Place into the hot skillet, and cook until bubbly and golden; flip and continue cooking until golden on the other side. Place the cooked tortilla in a tortilla warmer; continue rolling and cooking the remaining dough.


Serving Size: 20 flat breads 24 tortillas NI is for 20 flatbreads

Number of Servings: 20

Recipe submitted by SparkPeople user TWINS7307.