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When you add the lard. you just add the solid lard and blend together with the flour?

Yes, I think I stirred it for too long as well. I will try to reduce the time. When you add the lard, you add the solid one or the liquid one?

WOW, that is very a specific description about your experience of cooking. Well, I think I need more practice as you suggested. You know if I add lard in the flour, I need to heat the solid lard into liquid lard then I add it into flour?:mrgreen:

Normally, how long it takes you to knead the dough? 10 mins?

Wheat glutton or wheat gluten? It is used for giving texture for the corn flour so as to form a dough rather than scattered mass of powder?:wink:

Thanks. It is very nice of you. Look forward to your good news. All the very best:chef:

I tried to use the corn flour before, however, after stirring it cannot form a apliable dough but scattered mass of powder. You mean if I mix the corn flour and the lard, it can form a apliable dough?

She is such a good cook. What kind of flour she uses? Whole wheat powder or corn powder or?

Linicx, thanks for your help. Usually what kind of flour you will use, corn powder or wheat powder？The powder we can buy from the stores is unbleached powder or bleached powder?:wink:

Thanks for such detailed description. I really appreciate for that. By the way, before your daughter-in-law dry fry the tortilla, she will spread some oil on the iron skillet? And is the skillet flat-bottomed?

Yes, because if didn't stir it for such a long time, the small dough ball will be crumbly and cannot be pressed into a big round piece. But what kind of ingredientes you use? The same?

Hi. I've made some Tortilla by myself. But I don't know why it tastes not crisp but hard to chew. I've added salt, warm water, saleratus powder and corn oil in the dough(wheat powder) and stir together, after stirring for about half an hour, I started to let it rest for 20 minutes. Then I...