Yum, curried blue crab and tortilla
Tortillas are a type of flatbread popular in Mexico and Central America commonly made from wheat flour or masa. Use unbleached flour in this recipe.
4 cups unbleached all purpose flour
2 teaspoons salt
2 tablespoons lard or vegetable shortening
1 1/2 cups warm water, more if needed
4 teaspoons baking powder (optional, for thicker and chewier tortillas)
1. In a large bowl, stir together the flour, salt and baking powder.
With a pastry blender, a fork, or your hands, gradually work in the lard or shortening until it is all incorporated.
2. Add enough warm water to make a soft but not sticky dough.
3. Turn out onto a lightly floured board and knead for 5 minutes.
4. Divide the dough into 1/4 cup portions and form them into balls.
Roll each ball into a flat round about 6 inches in diameter and 1/8 inches thick.
5. Heat a large heavy skillet over medium high heat.
6. Place the tortillas one at a time into the dry (or very lightly oiled) hot skillet; cook until browned in spots on one side, then turn and brown the other in spots side. (about 1 minute each side.)