My Flour Tortillas

My Flour Tortillas

  • Prep Time: 30 mins
  • Total Time: 50 mins
  • Yield: 12tortillas depending on size

    • About This Recipe

    “My family cooks everything by touch, I’ve never been able to duplicate their tortilla recipe until now.”

    Ingredients

  • 4cupsall-purpose flour
  • 2teaspoonssalt
  • 2teaspoonsbaking powder
  • 1/2 cupshortening
  • 1 1/4-1 1/2 cupswater

    • Directions

  • In a mixing bowl, stir in flour, salt, and baking powder.
  • Add the shortening, the mixture should have a small mealy texture to it.
  • Make a well in the middle and pour a small amount of water at a time until the dough comes together.
  • Remove the dough from the bowl and continue to knead until it looks smooth and feels elasticy. Place in covered bowl and let rest for 10 minutes.
  • At this time, preheat ungreased griddle over medium-high heat.
  • Tear off golfball sized pieces and lightly flatten, so they don’t roll.
  • Using a rolling pin, roll out each ball into a circle, thickness of a cracker.
  • Cook for each side for about 1 minute.
  • Both sides should be slightly freckled.
  • Cooking time could vary.

    • Reviews

  • “Wow! These are absolutely amazing! The only thing I did differently was replace the shortening with lard (before you freak, read this: https://www.nytimes.com/2000/10/11/living/11LARD.html ). I have also used this as the basis for a large number of “alternate flavor” tortillas such as Tomato Basil, Spinach, Roast Garlic etc. Thanx for the recipe!”

  • “These are great — much more flavourful than storebought.We made them a couple weeks back for quesadillas, and made them again this morning for breakfast burritos!Thanks for a simple recipe that will surely be made often at our house.”

  • “Awesome btw I learned a shortcut- a hand mixer, as you would use to make cake batter. Saves an hour of risking carpal tunnel with a spoon.”

  • “Mmmmmmm Good!These were my first try at making tortillas and they were excellent.I did have to tweek the recipe a bit.Rolled out very thin, much thinner than a cracker and broke off more like baseball sized chunks (golf ball size too small for me).Also used half whole wheat flour.I’m making more tomorrow.I will (hopefully) never buy them again.Thanks!”

  • “These tasted good but were too thick…”

  • “These were good, but making them the thickness of a cracker made them very thick.I rolled the last few as flat as possible and they turned out better.Also put them in a plasic bag as soon as they came out and the heat softened them, otherwise they wouldn’t been way too hard.Much better than store bought, though.”

  • “I am so impressed by the ease in preparing these. The next time I do this (which is real soon), I’d put the finished tortillas under a clean cloth so they will be softer. I was worried when they started puffing up a bit but that was okay. Hubby is impressed too!”

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