(Makes about 35 tortillas about 6 inches in diameter)
1 kilogram of Flour (all purpose OR whole wheat) + 1 cup for rolling surface (=2.2 lbs, OR 8 cups)
1 1/2 cup vegetable oil
Please feel free to use vegetable lard. Lard is actually the "traditional" ingredient)
1 tbsp. Baking powder
2 tbsp. Salt (or less)
1 1/2 cup warm water (as hot as you can handle to mix with your hands)
Mix your dry ingredients. Make a “hole” in the middle of your “mountain” of flour. Add oil (or melted vegetable lard) and water and start mixing . When the dough is firm enough to handle, knead it a bit on a flat surface. “break” pieces off the dough (about the size of a golf ball) by squeezing it with your thumb and index finger (like you’re choking it :)) Make several round balls (called “testales”), and place them on a floured surface (cookie sheet works great). Let the testales rest for about 30 mins. covered with a damp towel. (comments say 1 hour works best, I will try that, although it's just too long for me to wait :) Place a testal on a floured surface. Flour your rolling pin and roll. Whatever technique you use for rolling… just spread them enough so they are bout 6 inches in diameter. (do not try a tortilla press for flour tortillas :)  It just doesn't work) Cook your tortillas on a “comal”, flat griddle or skillet at medium heat (mine was on 6 on an electric stove). You don’t need to oil the skillet (there’s enough oil in there).  Just like with pancakes, the 1st one is never good, but the rest are delicious. You can pile up the uncooked tortillas, they won’t stick. (but not more than 5, and keep them far from the hot stove, otherwise they DO stick together)
My process is usually: flatten, place in comal, flatten another one, turn the one in the comal, flatten another one, remove the one from the comal and repeat! It takes about 1 minute to cook on the 1st side (you will see some bubbles appear on the surface, this is normal), then you turn and press with it down with a flat turner to make a bubble again it takes about 30 seconds on the second side. Do not overcook or they will turn hard like cookies. delicious cookies, but not good for burritos. Eat them warm with butter, avocado, queso, or refired beans, but to freeze or refrigerate, make sure you cool them spread out on a flat surface before bagging them.
1 1/2 cups masa harina (corn flour)
2 teaspoons salt
2 teaspoons lard or shortening
1 1/4 cups water
In a medium-size bowl, stir together masa harina and salt. In a small pan over high heat, bring lard to a boil and stir until melted. Pour into the masa harina and blend well with a fork and pastry blender. Knead on lightly floured board until smooth, about 5 minutes.
Divide dough into 12 pieces and roll into a ball about 1-inch thick in diameter. Cover balls with plastic so they don't dry out. One at a time, roll each ball out between 2 pieces of waxed paper into a tortilla press. Heat a large cast iron or heavy skillet over high heat until very hot. Place dough in skillet. Cook on one side about 30 seconds, then flip and brown on second side, about 30 seconds.
Keep warm in cloth towel until others finished.

1 1/2 cup masa harina
1/2 cup cornmeal
1 1/2 tablespoon oil
1 1/3 cup warm water
Mix all the ingredients together in a large bowl and beat with a wooden spoon until thick and smooth. Scrape the sides of the bowl, and cover the surface of the dough with plastic wrap while pressing and frying individual tortillas so the dough will not dry out. To form the tortillas, wet your hands and pull off a lump of dough about the size of a golfball. Roll it into a ball. Tear off 2 pieces of plastic wrap about a foot long. Either in a tortilla press, or between 2 dinner plates, place the ball between the sheets of plastic wrap. Press down with the palm of your hand to flatten slightly, then press firmly to form a thin circle. Use the first tortilla to test the consistency of the dough. If the edges of the tortilla are uneven and crumbly, the dough needs a little more water. If the sheet of plastic sticks to the dough and it is very soft, add a few tablespoons of masa harina. Repeat with the remaining dough, leaving individual tortillas between the sheets of plastic wrap. Heat a heavy skillet over medium-high heat until hot. Peel off the top sheet of plastic and invert the tortilla into the hot pan. Grill until stiffened, about 30 seconds; turn for 1 minute or less, until the side is slightly browned, then turn to the first side for 30 seconds. The time for grilling each tortilla is less than 2 minutes. Repeat with the remaining tortillas.
Makes 16 Tortillas.

4 cups masa
1/2 teaspoon salt
1 teaspoon baking soda
About 3 cups warm water
Put the masa in a bowl, along with the soda and baking soda. Pour over it warm water, stirring constantly until a soft dough is formed. You may not need to use all of the water. Pinch off a bit of dough, the size of a golf ball or even smaller. Pat the dough into a flat circle. In Mexico, women pat the dough as they transfer it from one hand to the other. Most of us, use an ordinary hand tortilla press. Put a piece of plastic film on the press, top with the pat of masa and cover with a second piece of film. Press. Drop the tortilla on a hot griddle. Cook until it is dry, turn and finish cooking. Put the finished tortilla on a tea towel, cover to hold in heat. Repeat at will. Serve hot as a substitute for bread.

4 cups All-purpose flour
2 tbs Lard (yes, lard. Shortening -doesn't work as well)
1/2 cups Warm Milk
1 tbs Baking powder
1 tbs Salt
Mix all the dry ingredients and sift. Mix in lard. Add warm (not hot) milk gradually, knead till smooth. Cut into pieces. Roll out paper thin into round shape. Cook on hot griddle until lightly browned and "spotted".

2 cups white or whole wheat flour
1/2 tsp. salt or to taste
4 TBS. lard or shortening
1/2 cup warm water
More lard or shortening
More flour
Mix the Fluor and salt in bowl. Take your fingers and rub the lard or shortening into the flour until is thoroughly mixed. (You can also cut it in with a pastry knife but using your fingers is easy. ) Add the water gradually and stir until you have a soft dough. Knead it for about 3 minutes. When it is "just right" the dough will have a smooth texture. Don't over knead it. Divide the dough into about 12 equal size balls. Coat with a very thin coating of melted lard, shortening, or vegetable oil. Place in a bowl and cover with a slightly damp clean towel. Let the dough rest for about 15 minutes to 2 hours. Heat a heavy skillet to medium to medium hot. (You'll have to experiment and make a notes of the correct setting for your stove/pan combination.) Flatten the dough balls on a lightly floured flat surface and shape into tortillas one at a time. Use a rolling pin, tall water glass, or thick dowel to roll out the torts. It takes practice to make nice round torts, but you'll get better with time. Place the torts in the skillet one at a time. When little bubbles form its time to flip them over and cook on the other side until slightly brown. Note: After you've done this a few times you'll get the feeling for it. If the dough seems rubbery and does not roll easily, let it rest a little longer

2 cups white flour
13 tablespoons white flour
1 cup masa corn flour
3 tablespoons masa corn flour
1 cup crisco or other vegetable shortening -- optional lard
4 teaspoons baking powder
1 1/2 cups water -- tempid
Flours should equal 4 cups with 30 % masa. Vegetable shortning is preferred but lard can be used. Use 1 tsp baking powder per cup of flour (4 teaspoons for 4 cups) dash of salt 1 1/2 cups tempid (luke warm) water. Mix the flour and shortening together with your hands until the shortening is well dispersed. Add the water and mix to a pie dough consistency. Roll out as thin as possible. Cook on a very lightly greased 400 degree griddle. Keep warm wrapped in damp towels in a warm oven. Tommy Grimes developed these as a hybrid tortilla. They combine some of the better flavors and textures between flour and masa tortillas. They will roll quite thin or may be left medium thickness and still cook through. 

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