My last flour tortillas were fine, but not great. I finally got around to making another batch with the remaining hard white Sonoran wheat berries from Hayden Mills. The end result were light and sweet tortillas, with good chewiness. I did manage to overcook a couple, which makes them too brittle when the time comes to eat. Overall, I feel like I am starting to get a feel for a respectable tortilla. Next time I want to go big and make a classic machaca burrito. I might need a bigger working space. 
The flour milling was a basic fine grind, that was sifted through the general #50 mesh sieve. The result was a 75% extraction bolted flour.
For the dough, instead of using all lard, I used about half lard and half sunflower oil. I also lowered the total fat content slightly below 25% to try to get a more pliable, chewy tortilla. My wife prefers them this way, over the thicker, flakier style.
Final ratios for the dough:
- 150 grams of 75% hard white Sonoran wheat
- 19 grams lard
- 16 grams sunflower oil (total fat was 23%)
- 1/4 tps salt
- 75 grams luke warm water (50% hydration)
For rolling out the tortillas, I picked up a new short 8″ rolling pin. It really helps keep the process of rolling out a bunch of small taco size tortillas. A big rolling pin gets getting in the way and you have to clear a lot more space around your work station (which is hard in a small kitchen). The dough was much more pliable and less prone to breaking on the edges or sticking to the cutting board.
My wife said they were my best tacos to-date. I think that is saying something, as I have made some decent ones in the past (last time not included). No pictures of the final meal, but it was slow roasted pork shoulder that had been rubbed in a southwest style spice blend of my own creation, pulled apart and served with a simple ancho chile sauce, avocado salsa, and a little sour cream. I used to keep a rotation of home-made crema, which is delicious, but a lot of work to always have around when you need it on short notice. I am a poor planner.
Frying the tortillas is part of process that I wish I had down a little better, or at least wish I could do a couple at a time. These tortillas bubbled up nicely and, aside from overcooking about a third of them, them ended up my best yet.
whole-purpose.com 