Prep 45 mins
Cook 10 mins
Cinnamon and sugar topped with a dollop of whipping cream make these torillas a yummy treat for breakfast or snack. Found this in the May 2003 issue of Parenting.
- 2 cups flour
- 1 teaspoon salt
- 1⁄4 teaspoon baking powder
- 1⁄4 cup shortening or 1⁄4 cup vegetable oil
- 1⁄2 cup lukewarm water
- Put flour, salt, and baking powder into a mixing bowl.
- Mix the shortening or oil into the flour mixture until it forms pea-size balls.
- Add the lukewarm water, a little at a time, until the dough is soft and pliable.
- On a floured surface, knead the dough until smooth, for 1 to 2 minutes.
- Place in a bowl, cover with a clean dish towel, and let it"rest" for 30 minutes.
- Knead dough and form 8 to 10 balls.
- Roll them out as thin and round as possible.
- Preheat an ungreased griddle or cast-iron frying pan.
- Heat about 2 tablespoons vegetable oil in a frying pan and cook the raw tortilla on both sides until puffy and light golden brown, about 45 seconds altogether.
- Drain on a paper towel.
- While tortilla is hot, sprinkle with sugar and cinnamon.
- Cut in quarters to make it easier for kids to hold.