Prep 4 hrs
Cook 5 mins
I love the taste of homemade tortillas! And they're more pliable than store bought, not to mention lack of preservatives. Don't overcook these-they should be mostly white with just a few flecks of brown. This usually makes about 8 tortillas for me, but the yield actually depends on how you make them. This is an easy recipe from "More With Less". Prep time is refrigerator time.
- Combine flour and salt; cut in shortening with a pastry blender until fine particles.
- Add the warm water gradually and toos with fork to make a stiff dough.
- Form into a ball and knead thoroughly on a lightly floured board until smooth and flecked with air bubbles.
- To make dough easier to handle, cover tightly and refrigerate 4-24 hours before using; let return to room temperature.
- Divide dough into 8 balls (or the recipe says 11 balls for 8 inch tortillas) and roll as thinly as possible on a lightly floured board or between sheets of waxed paper.
- Drop onto a very hot ungreased cast iron skillet or griddle and cook about 20 seconds.
- Turn and cook a few seconds on other side.
- Repeat with remaining tortillas.
- Either use at once, or these can be tightly wrapped and refrigerated or frozen.
- If desired, you can replace 1/2 cup of the flour with cornmeal or wheat flour (my kids won't eat it that way -- yet!).
Great tortillas! They are very tasty, tender, and pliable. I used 5/8 cup water for eight 9-inch tortillas. The recipe is well written and easy to follow. I'll be making these again. Thanks!
Very delicious, I made these fresh and had fajitas right away with them - now I have a new addition to making fajitas - I'm not going back to store bought tortillas!
I make these all the time, but instead of regular shortening I use Crisco's butter-flavored shortening sticks. They're premeasured so there's no mess and they add a great extra little flavor!