Prep 10 mins
Cook 20 mins
These are very easy to make, taste better than grocery store tortillas, and freeze nicely. Why would you ever buy tortillas again?
- 9 ounces unbleached all-purpose flour
- 1 teaspoon table salt
- 1⁄4 teaspoon baking powder
- 1⁄4 cup cold vegetable shortening
- 2⁄3 cup warm water
- In the work bowl of a food processor, pulse together the flour, salt, and baking powder.
- Add the shortening and pulse until the mixture resembles a coarse meal.
- Stir in 2/3 cup warm water, and pulse until a shaggy dough forms.
- Turn the dough out onto a floured surface and knead until smooth and soft, 3 to 4 minutes. After kneading, the dough shouldn't be very sticky.
- Portion the dough into 8 equal pieces, and shape each piece into a ball. Cover the dough and let rest on the counter for at least 30 minutes, up to 2 hours.
- When ready to cook, heat a large (11-12 inch), dry skillet or griddle over medium heat until hot.
- Working with one ball of dough at a time (keep the remaining dough covered), and using just enough flour to prevent sticking, roll the dough into a 9 - 10 inch round. The dough should be so thin that you can vaguely see the pattern of your countertop through it, and more or less circular.
- Peel the dough off the counter and lay it in the skillet. Cook until the tortilla bubbles and puffs, and the bottom browns in spots, 45 - 60 seconds. If any gigantic bubbles form, pierce them so the tortilla cooks evenly.
- Flip with a spatula, and cook until the second side gets brown in spots, and nay translucent, raw-looking areas become opaque, another 45 to 60 seconds. Transfer to a clean dish towel.
- Repeat with the remaining dough.