October 5, 2018 - 11:29pm
Flour tortillas
https://cooking.nytimes.com/recipes/1019621-sonoran-style-flour-tortillas
Apparently this works best with Sonoran flour. The accompanying article has an amusing anecdote re trying to transport large quantities of flour across the border.
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but Sonoran wheat has been grown in the Sonora desert regions of Mexico and the USA since the Spanish introduced wheat into the Americas. There are all kinds of soft white wheat than can be grown to make great tortillas. Pima Club is another variety that is grown on the Tohono O'odham at Ramona Farms in AZ. You don't have to go across the border to get it either. Tons of the stuff is grown in AZ and way more of it in CA. Any Mexican Market will have several ones to chose from too. I prefer half flour ad half corn tortillas or Florn/Clour ones the best - always made with lard and including spices and greens to give them more flavor, character and color. It also doesn't take hours to roll them out. Get a flat bottom pot 8" wide on the bottom and press the balls out between two sheets of plastic wrap . Press and done.
http://www.thefreshloaf.com/node/43712/make-clour-tortillas-and-skip-flour-and-corn-ones