Grilled Hoisin Glazed Scallions With Warm Flour Tortillas Recipes

FLOUR TORTILLAS

Steps:

• Combine the flour, salt and sugar in a medium bowl. Add the shortening or oil and mix until mealy. Stir in 3/4 cup water to form a dough. Turn it out onto a surface and knead, adding more flour if needed, until a smooth, slightly sticky dough is formed, 5 to 7 minutes. Cover the dough with plastic wrap or a towel and let it rest at room temperature for 30 minutes. (Full disclosure: When we're hungry, we skip this step. But letting the dough rest does make it easier to roll these out.)
• Heat a dry skillet over medium heat. Divide the dough into 8 equal parts and roll them out on a lightly-floured surface until they're really thin, keeping the remaining dough balls covered. I like a 1/16- or 1/8-inch thickness but wouldn't turn down a 3/16-inch-thick one. Cook them in the skillet on both sides until they're just starting to show some brown spots, 45 seconds to 1 minute per side. Keep warm in a towel until ready to serve.

FLOUR TORTILLAS

Steps:

• Combine flour, baking powder and salt in a stand mixer and stir to combine. Turn mixer on low speed and add lard; beat until combined. Add 1/2 cup water and stir until combined. Be careful not to overwork dough, to ensure tortillas come out flakey.
• Pull dough out of mixer and place on a clean, workable surface, dusting with extra flour. Manually work dough into a ball, then weigh out 1/2-ounce portions.
• Roll out dough balls with a rolling pin into 4-inch circles to make thin tortillas.
• Heat a nonstick pan over low heat with 1 teaspoon lard just until melted. Add 1 tortilla and cook slowly until lightly brown, then flip over with tongs and cook other side. Continue cooking tortillas, adding lard as needed.

HOMEMADE FLOUR TORTILLAS

Steps:

• In the bowl of a food processor fitted with the bottom blade, add the all-purpose flour, wheat flour and salt and pulse 2 to 3 times to combine. Add in the cold lard and butter and pulse until the mix resembles cornmeal-like texture, 5 to 6 (20-second) pulses. Add the warm water and pulse until a dough ball forms.
• Turn the dough out onto a well-floured board and knead until the dough is elastic and smooth and no longer sticky, 3 to 4 minutes. Form into a small loaf shape, about 6 by 4-inches. Wrap tightly in plastic wrap and let rest at room temperature for 1 hour.
• Cut the dough into 8 equal pieces. Working with one at a time, roll into a ball, about the size of a golf ball and dust lightly with flour. Repeat.
• Place the balls, one at a time, into a well-floured tortilla press, press down and remove. You should have a 6-inch disc at this point. Place the disc on a floured board and roll out to 8 to 9-inch in diameter and almost paper thin, lightly dusting with flour and turning as needed. You can stack them, separated by waxed paper.
• Heat a cast-iron skillet or griddle over medium heat. Add the raw tortillas, one at time, cook for 30 to 45 seconds per side, or just until the bubbles puff up, then turn and repeat. Keep the cooked tortillas in a towel, covered, to keep warm and pliable.
• Special equipment: tortilla press.

FLOUR TORTILLAS

Steps:

• In a food processor combine 2 3/4 cups of the flour (reserve the remaining flour for rolling out the dough) with the lard or shortening. Pulse several times until the fat is evenly distributed throughout the flour and no particles of fat are visible. Dissolve the salt in 2/3 cup of the warm water. With the machine running, pour the liquid through the feed tube in a steady stream and stop the machine once the dough has come together in a ball. Feel the dough, it should be a medium-stiff consistency, not too firm but not as soft as most bread doughs. If the dough is too stiff, divide it into several pieces, sprinkle with 1 or 2 tablespoons of the remaining water and process again until a ball forms.
• Divide the dough into 12 portions, roll into balls and place on a flat surface or plate. Cover with plastic wrap and allow dough to rest for at least 30 minutes.
• On a lightly floured surface roll each ball into a 7-inch circle by flattening the ball of dough, lightly flouring it, and with a rolling pin rolling forward and backward over the dough, then turn it a sixth of a turn and roll forward and backward agaiy