There's something deeply satisfying about pressing a rough, shaggy dough into a smooth ball and watching it relax into something soft and pliable after a short rest. Worked with fat until it turns into coarse, sandy crumbs, then brought together with warm water, this dough rolls out thin enough to go nearly translucent in spots before it hits a hot, dry skillet. Those thirty seconds in the pan are where the magic happens — matte patches, little bubbles, and golden freckles that signal it's ready to flip. Stack the finished rounds in a towel as you go and they stay warm, soft, and endlessly foldable, perfect for tacos, wraps, or just eating warm off the stack with butter. It's a great one to keep in your gluten free rotation whenever a craving for a fresh, homemade tortilla hits.
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King Arthur Baking Company Gluten-Free Measure For Measure Flour
Bob’s Red Mill 1 to 1 Baking Flour
Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz
Bob's Red Mill Baking Flour, 1 to 1, Gluten Free
King Arthur Gluten Free Measure for Measure Flour
Whisk together the flour, salt, and baking powder in a large mixing bowl until evenly combined.
Add the lard (or shortening) and work it into the flour with your fingertips until the mixture resembles coarse, slightly clumpy sand with no large fat pieces remaining.
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