I tried many brands, but I had to accept that ready-made tortillas are not my favourite. I tended to use them once and then a week or two later I threw away the rest of the package. Then I decided to make my own what else? I lucked out when I found this tortilla recipe on the Prepared Homemaker. Not only it makes delicious tortillas, there is virtually no mess with it you don’t even have to flour the board when you roll the dough. That one is a big plus. The secrets, oh there are several, are warm water, lard and resting the dough before rolling and a steady hot skillet. Henceforth I will have tortilla days and I will freeze several batches for use later. They taste exactly like chapattis, so the occasional curry day is secure too; there will not be suffering with flatbread making anymore. What a find!

3 cups white flour
4 Tbsp lard
1 cup warm water
1 tsp salt
melted butter for brushing

• Place the flour in a large mixing bowl.
• Add the lard and combine with flour.
• Dissolve the salt in the warm water.
• Add water to the flour mixture.
• Combine dough.
• Place the dough on a board and kneed [no flour needed] until smooth.
• Divide dough into 12 parts and roll into balls.
• Cover and let dough rest for 45 minutes.
• Shape each ball into a flat disk and roll out to a 7-8" circles.
• The rolling takes a little skill. Resting the dough before rolling will make the dough elastic so there is no need to flour the board. Always roll the dough from the middle outward. Shift the dough and repeat rolling toward the opposite direction.
• Stack the rolled dough between wax paper.
• Heat an iron skillet or a non-stick fry pan to little more than medium high.
• Make sure the skillet is hot; otherwise, the tortilla will not puff up and will be tough.
• As the tortilla puffs up quickly turn it over.
• When light brown spots appear on both sides stack the tortilla on a plate.
• Serve immediately.

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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!