Duck Fat Flour Tortillas
Ingredients
113g The Butcher on Whitlock Duck Fat
500g Bread Flour
10g Kosher Salt
1 cup (240mL) Warm Water
Base Recipe/Resource: https://www.washingtonpost.com/food/2020/10/15/flour-tortilla-recipe/
Cook
In the bowl of our @kitchenaiduse Stand Mixer, we added the flour and salt, mixing to combine. The Duck Fat went in next, with another mix, then finally the warm water. I used the dough hook but will follow the article and use the paddle attachment next time. We let the dough need until it had pulled away from the sides and was smooth.
We covered the bowl with plastic wrap and let it rest for ~30 minutes.
The dough was then divided into 25-gram balls, rolled by hand, and placed on sheet pan covered with a damp kitchen towel.
After another hour rest, we pressed flat, using a tortilla press (I know, flour tortillas are usually rolled by hand), and tossed each tortilla in a cast iron skillet heated over medium heat.
This batch was cooked for ~30 seconds per side.
