FEATURE RECIPE
Wheat-flour tortillas

Wheat-flour tortillas

Keep tortillas warm until ready to serve filled with potato and chorizo or shredded beef brisket.

Serves 40

Cooking Time Prep time 10 mins, cook 45 mins (plus resting)



900 gm (6 cups)   bread flour
240 gm   lard


1 Place flour in a large bowl, add lard and, using fingertips, rub until combined, then make a well in the centre. Combine 2 tsp sea salt with 2 cups water, pour into well and mix until combined. Knead on a lightly floured surface until smooth and elastic, cover with plastic wrap and stand at room temperature for 30 minutes. Heat a hotplate or large heavy-based frying pan over low heat. Roll tablespoons of dough into 1mm-2mm-thick, 15cm-diameter circles and cook, in batches, for 1-2 minutes each side or until just coloured. Cover with a tea towel to keep warm.


RECIPE Rodney Dunn PHOTOGRAPHY Chris Chen STYLING Michele Finato

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