Flour Tortillas

with roasted garlic

The roasted garlic is an optional add-in, but tasters preferred the subtle flavor as opposed to none at all.

Makes 10 (8-inch) tortillas Total time: 13/ hours

3 2 1 1/3 1

1

cups all-purpose flour tsp. kosher salt tsp. baking powder cup shortening, cubed bulb roasted garlic ( see note on roasting below) cup room temperature water

Pulse flour, salt, and baking powder in a food processor 2–3 times. Add shortening and roasted garlic; pulse until mixture resembles coarse crumbs. With processor running, add water, just until dough forms a shaggy ball, about 30 seconds.

Turn dough out onto a lightly floured surface and knead until smooth, about 1 minute.

Cover dough with a damp cloth or plastic wrap and rest 15 minutes.

Divide dough into 10 golf ballsized pieces; cover and let rest 10 minutes.

Roll one dough ball out on a lightly floured surface into an 8-inch circle using a rolling pin.

Cook tortilla in a preheated castiron skillet over medium-high heat until lightly browned, about 1 minute per side. Transfer tortilla to a plate and cover with a towel. Repeat rolling and cooking with remaining dough balls.

Per tortilla: 202 cal; 7g total fat (2g sat); 0mg chol; 440mg sodium; 30g carb (1g fiber, 0g total sugars); 4g protein

Knead the dough 1–2 minutes until it becomes smooth and pliable, then let it rest to allow the gluten to relax.

On a lightly floured surface, roll each dough ball into 8-to-9-inch circles, adding more flour as needed.

Squeeze the roasted garlic into the flour mixture, being careful not to get any of the papery skin in the processor.

With the processor running, add the water just until a shaggy dough ball comes together.