Herb Tortilla Pan Bread
Ingredients
Directions
Make the dough
Mix all dry ingredients.
Add lard and water and stir with fork to moisten and start the dough.
Mix rest with fingers and incorporate all the flour.
Knead for a couple minutes.
Adjust with water and/or flour to make a slightly sticky, moist and pliable dough.
Cook and serve
Form tortilla shapes with palms of hand.
Lay on heated griddle.
Cook when puffy and golden brown.
Serve hot for best response from fellow diners.
Nutrition, whole recipe (rough)
Counts 2 of 3 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
What each ingredient does
- Flour
- Forms the gluten-based structure that holds the bread together.
- Baking powder
- Releases gas when heated, helping the bread puff and rise.
- Manteca
- Adds fat for tenderness and a richer, softer texture.
- Dried herbs
- Contribute aroma and flavor throughout the bread.
The step that matters
Adjust with water and/or flour. Dough hydration controls texture. Too dry gives a tough, crumbly bread, while too wet makes it sticky and hard to shape. Aim for a slightly sticky, moist, pliable dough.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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