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BACON FAT TORTILLAS

DF
Soft flour tortillas with the salty savoriness of bacon

 

Makes 4 12" Tortillas

 

3c flour

1tsp salt

1tsp baking powder

1/3c bacon fat, melted

1c warm water

In a large bowl, combine flour through baking powder. Add in grease and water and mix with a wooden spoon until the dough comes away from the sides of the bowl.

 

Knead on a floured surface until smooth, about 3 to 5 minutes. Shape into a log and cut into four equal pieces. Roll each piece into a ball and flatten into a disk. Cover with a towel and let rest for 15 minutes at room temperature.

 

Place large dry skillet over medium-high heat. Working with one dough ball at a time, use a rolling pin and roll out into a 12" circle. Transfer dough circle into skillet and cook a few minutes per side--it will start to bubble when it's ready, just take a peek to make sure it's golden brown before flipping. Transfer to a plate and cover with a lid or towel to keep warm and pliable. Repeat with remaining dough pieces.

Freezability:

Freeze in a single layer without touching on a baking sheet or rack until solid, then transfer to ziplock or wrap tightly with plastic wrap. Keeps for two weeks. Heat in oven or microwave without defrosting.