this post was submitted on 27 Feb 2024
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I followed this recipe and scaled it to 500g of flour (I made 15 tortillas).

It took me an hour and a half (2 hours if you count cleaning). I was wondering if there are better recipes out there to streamline the process.

I am trying to meal prep, that's why I want a big batch of flour tortillas so I can make a wrap and freeze (or freeze the tortilla individually).

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[–] Cheradenine@sh.itjust.works 2 points 8 months ago

My recipe is basically the same as this one from Rick Bayless.

12ounces /385 grams (2 3/4 cups) all-purpose flour, plus a little extra for rolling the tortillas

5tablespoons fresh-rendered lard (look for it at a butcher shop or Mexican market) or vegetable shortening

3/4teaspoon salt

About 3/4cup very warm tap water

Note that this is a low hydration recipe, the way tortillas should be, at 46%

Also there is no baking powder. I can't think of any reason to add it.

Full recipe is Here including video