Part 2/6:
The initial step involves loosening the flour to avoid any compaction that could lead to inaccurate measurements. Rachel emphasizes the importance of mixing the dry ingredients—flour, baking powder, and salt—thoroughly to ensure an even distribution.
Incorporating Shortening and Water
Once your dry ingredients are ready, it's time to add the shortening. With clean hands, break the shortening into tiny crumbs while mixing it with the flour. This process is crucial for achieving a tender tortilla.
Next, Rachel introduces hot water, adding it gradually to the flour mixture. This gradual incorporation helps in combining the ingredients without over-wetting the dough. The amount of water used may vary based on the humidity of the day, so trial and error may be necessary.