Hard-wheat flour is also known as bread flour, which is a high protein, high gluten flour. It is used in bread making for giving bread more structure. You could use it in flour tortillas, but it’s not essential. We have used regular all-purpose flour when making flour tortillas. I have included a recipe from our files below.
Makes: 12 (6-inch) or 8 (8-inch) tortillas
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons shortening or lard
1/2 cup warm water
1. In a medium bowl, combine flour, baking powder, and salt. Cut in shortening until combined. Gradually add warm water, tossing together until dough can be gathered into a ball (if necessary, add more water, 1 tablespoon at a time). Knead dough 15 to 20 times. Cover and let dough rest for 15 minutes.
2. For 6-inch tortillas, divide dough into 12 equal portions; shape into balls. (For 8-inch tortillas, divide dough into eight equal portions; shape into balls.) On a lightly floured surface, use a rolling pin to flatten each ball of dough into a 6-inch (or 8-inch) circle. Stack the tortilla circles, separating them with two layers of waxed paper.
3. Place tortillas, one at a time, on a medium-hot ungreased skillet or griddle. Cook tortilla for 20 to 30 seconds or until puffy. Turn and cook for 20 to 30 seconds more or until edges curl slightly. Wrap tortillas in foil.
Nutrition Facts per 6-inch tortilla: 89 cal., 2 g total fat (1 g sat. fat), 0 mg chol., 117 mg sodium, 15 g carb., 1 g dietary fiber, 2 g protein.
Daily values: 0 % vit. A, 0 % vit. C, 1 % calcium, 5 % iron.
Chile Powder Tortillas: Prepare as above, except add 1 tablespoon ancho chile powder or chili powder to the flour mixture (add more water, if necessary).
Make-Ahead Directions: To freeze tortillas, stack them, separated by two layers of waxed paper. Place the stack in a moisture- and vaporproof plastic freezer bag and freeze for up to 1 month. Thaw completely before using.