👨‍🍳 Ohjeet

1. 1

   In a large mixing bowl, whisk together the sifted all-purpose flour, salt, and baking soda. Add the instant yeast and stir to combine.

   💡 Ammattilaisvinkit: Ensuring the dry ingredients are well combined prevents pockets of salt or leavening agents in the final dough.
2. 2

   Add the cold, cubed lard or shortening to the flour mixture. Using your fingertips or a pastry blender, rub the fat into the flour until the mixture resembles coarse breadcrumbs with some pea-sized pieces of fat remaining. This step is crucial for a tender crumb.

   💡 Ammattilaisvinkit: Working quickly and keeping the fat cold helps create flaky layers. Avoid overmixing at this stage.
3. 3

   Gradually pour in the warm water while mixing with a wooden spoon or your hands. Continue adding water until a shaggy dough forms. Turn the dough out onto a lightly floured surface.

   💡 Ammattilaisvinkit: The amount of water needed can vary slightly depending on the flour and humidity. Add just enough to bring the dough together.
4. 4

   Knead the dough on the floured surface for 5-7 minutes, or until it becomes smooth, elastic, and springs back when lightly pressed. The dough should be soft and pliable, but not sticky. If it's too sticky, add a tablespoon of flour at a time; if too dry, add a teaspoon of water.

   💡 Ammattilaisvinkit: Proper kneading develops the gluten structure, which is essential for the bread's texture.
5. 5

   Divide the dough into 4 equal portions. Gently shape each portion into a smooth ball. Place the dough balls on a lightly floured tray, cover them with a clean kitchen towel or plastic wrap, and let them rest at room temperature for 20 minutes. This allows the gluten to relax, making the dough easier to shape.

   💡 Ammattilaisvinkit: Resting the dough prevents it from shrinking back when you try to flatten it.
6. 6

   On a lightly floured surface, flatten each dough ball into a round disc, approximately 1 cm (about 0.4 inches) thick. You can use your hands or a rolling pin. Aim for an even thickness for consistent cooking.

   💡 Ammattilaisvinkit: If the dough resists flattening, let it rest for another 5 minutes.
7. 7

   Heat a heavy-bottomed skillet, cast-iron pan, or griddle over medium-high heat. The surface should be very hot before adding the dough. If using a traditional method, prepare a bed of hot embers or ashes.

   💡 Ammattilaisvinkit: A hot cooking surface is key to achieving a good crust and ensuring the tortilla cooks through without becoming tough.
8. 8

   Carefully place one flattened dough disc onto the hot cooking surface. Cook for approximately 5-7 minutes per side. The tortilla should puff up slightly, develop golden-brown spots and some charred areas, and sound hollow when tapped. Flip it with a spatula to cook the other side.

   💡 Ammattilaisvinkit: Listen for a gentle sizzle when the dough hits the pan. Adjust heat if it browns too quickly or too slowly.
9. 9

   Remove the cooked tortilla from the heat and place it on a plate. Cover it with a clean kitchen towel to keep it warm and soft while you cook the remaining tortillas. Repeat with the other dough discs.

10. 10

    Serve the Tortilla de Rescoldo warm. It is traditionally enjoyed with butter, fresh cheese (like queso fresco), or a flavorful Chilean salsa like Pebre. It also pairs well with stews or grilled meats.