Sifting Dry Ingredients for Homemade Flour Tortillas

Video Transcript

"Hi. My name is Brandon Sarkis on behalf of Expert village. Today I'm going to show you how to make flour tortillas that taste so good, you'll never buy the ones at the grocery store ever again. Alright, so let's get started by taking our flour. Add all three cups. And you're going to want to keep a little bit of flour around, besides these three cups, just to dust your cutting board with. But it's such a nominal amount that I didn't bother mentioning it. Just enough to sprinkle on here to keep the tortilla from sticking when you go to roll them out later. So you got your flour right here. Now we're going to sprinkle in the baking powder. Evenly distribute that. Going to make sure you get all that in there and our salt. Now the thing to remember about salt is that salt is heavier than flour. So salts going to sink to the bottom. So when you stir this, I'm just going to use a fork to stir it, just to use something else we've got laying around that we all have. Just going to sit here and stir it just like this. And make sure we get everything distributed as evenly as possible, because once you get the water or the lard or whatever the fat is going to be in here, it gets a lot harder to stir everything around, because it's harder for the baking soda, the baking powder and the salt to travel through the lard or the mixture once the water gets in there. So I like to go ahead and do all that mixing here before hand. Before we introduce anything to thicken this up. I feel as though you get a much better mixture this way. Now a lot of people would use their hands for this. I would too. As a matter of fact I'm going to in a second. I just feel this opening part, I just prefer to use a fork because it helps to break up the flour and just fluff it up a little bit. So I'm going to do this, I don't know, another fifteen or twenty seconds and then we'll go to our next step. Which is slowly adding in our fat."