Grandma Rafaella’s Flour Tortillas
Chef Demetrio “Chef D” Marquez, New Orleans Division
- 2 cups all-purpose flour
- ¾ cup buttermilk
- 2 tsp baking powder
- 3 tbsp pork lard
- ½ tsp salt
- In a bowl, add flour, salt and baking powder; mix well. Then add lard a little bit at a time, then slowly add buttermilk until dough comes together. Once it’s mixed well, place dough on a dusted floured surface and knead until it forms a nice dough ball. Allow it to rest for two minutes, then divide into 1 ounce dough balls.
- Preheat a large comal or griddle to medium-high. Next, on a floured surface, add the balls and with a floured rolling pin, roll out flat. Add to griddle for 1 minute, then flip to other side to finish. Repeat until all dough balls are grilled.
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