This would be for six 50g dough balls, that I roll out to about 8″. For 12″ tortillas, I use about 115g of dough. I like my tortillas very thin and tender. I made the one in the pic with clarified bacon grease.
Fresh-Bite-9637
Noice. I like that you indicated water temperature.
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My go to recipe is usually
|**Ingredients**|**Percentage**|**Weight (g)**|
:–|:–|:–|
|Plain Flour|100.00%|174|
|Water (boiling) |50.00%|87|
|Salt|2.50%|4|
|Lard|20.00%|35|
This would be for six 50g dough balls, that I roll out to about 8″. For 12″ tortillas, I use about 115g of dough. I like my tortillas very thin and tender. I made the one in the pic with clarified bacon grease.
Noice. I like that you indicated water temperature.
This one
https://youtu.be/uryKpTSxPF8?si=vQwgnotHWF5tsvEa
Flour water strained bacon grease unsalted butter baking powder
don’t tell my doctor
I have no clue of measurements since my mom makes it eyeballed but it’s usually hot/boiling water, flour, lard, sugar, and salt.