In response to Sam's post on the Pop Tarts thread, here's the flour tortilla recipe we've used.
1. We use shortening, not lard.
2. Take a little oil and put it on a paper towel and rub a fine layer on the pan once in a while.
3. Adjust the temperature of your frying pan so that the dough doesn't scorch right after about the fifth one.
4. Use a rolling pin to roll out the tortilla balls. They'll be irregular shaped, but that's ok. They cook in about 30 seconds total, both sides. I use a big spatula to press them into the pan.
5. When we make these they turn out sort of thick, like the ones in this picture (but not as perfectly round). They're soft and bendable when they're warm.
6. If you want really flat ones, you need a tortilla press.
Makes me want to go home and make some right now.
