Wholemeal Tortillas

Make yourself a huge pile of these.

Use lard. Don't be scared, it's delicious.

Stir it all up with a fork. It's hot at first, so be careful.

Twenty two pudgy balls of dough. Couldn't you just pinch their little cheeks?

Rollin', rollin', rollin'...

Move 'em on, head 'em up. Head 'em up, move 'em out. Move 'em on, head 'em out... I'll stop now.

Ready to flip... 

just like me when I tell my kids for the umpteenth time not to leave their shoes right in front of the door...

but not really.

All toasty and frilly edged.

 

I wish you could smell these, I really do.

Now, just like Napaleon Dynamite, you can make yourself a dang kay seh dill uh!



Wholemeal Tortillas
adapted from allrecipes.com
Makes 22

1 cup plain flour
4 cups wholemeal bread flour
115g lard, chopped into small cubes
2 teaspoons fine sea salt
1 1/2 cups boiling water

Put both flours into a large mixing bowl along with the salt and stir to combine. Add the lard and rub it into the dry ingredients using your thumbs and fingertips in a fluttering motion. Continue to do this until the mixture resembles fine breadcrumbs. Make a well in the centre, and pour in the boiling water. Start to mix with a fork until the dough starts to come together and cools a little. Turn the dough out onto a lightly floured work surface and knead briefly until smooth.

Roll 55g balls of dough and place them on a baking paper lined baking tray. Leave to rest for an hour, covered in a clean cloth.

Heat a frying pan over high heat. Lightly flour a work surface and roll the balls of dough out into about 18-20cm circles, as thinly as possible. Fry one at a time. Wait for bubbles to appear on the surface of the tortilla, flip them and fry them on the other side. They should take about 30 - 40 second per side to toast. Continue rolling and frying until you have a delicious stack of tortillas.