Marble Rye Flour Tortillas
Bubba Durand

The Deli Rye Flavor from King Arthur Flour is what really makes these tortillas.
You can eve use all AP flour and they'll still taste like rye.

311 g AP flour (or 100g medium rye flour + 211g all-purpose flour)
1 t salt
1 t Deli Rye Flavor from King Arthur Flour
1/4 t onion powder
70 g lard (or vegetable shortening)
170 g warm water
1/2 t caramel color - also from King Arthur Flour

Combine flour(s), salt, deli rye flavor, onion powder and lard in food processor.
Pulse until lard and shortening are incorporated.
With processor running, pour in warm water.
Process until a dough ball forms.
Remove and divide in half.
Put half back into the food processor and add the caramel color.
Process until the color is even.

Roll out both doughs to about 1/4 inch thickness.
You shouldn't need to add any flour.
Brush one of the dough sheets very lightly with water and stack the other one on top.
Roll the whole thing up like a jelly roll and pinch the seam closed.
Slice into 16 disks. Cover with plastic wrap and let rest for 1/2 hour before continuing.

Follow the instructions for Flour Tortillas to continue.

The Johnson Family Cookbook