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This recipe never lets me down and is a crowd favorite. I grew up with Grandmas tortillas which were made with lard and I've tried just about every recipe (with lard) on this site and they crack when folded and are dry the next day. Not this one though, tortillas are pliable even the next day. I can roll them out thick or thin. This is the only tortilla recipe I use and I highly recommend!
okay. i made this recipe once before, and i was really happy with it. one of the reasons i picked it was because it didn't have lard or shortening in it. today i tried to make it healthier, so... i did 2 cups white, 2 cups whole wheat. i had to add quite a bit more water to it than recommended, and they were SO tough to roll out. they took longer to cook, and they definitely weren't as nice to use once we were ready for dinner. oh yea... i forgot the cloth in the bowl after they were cooked. do not attempt to change this recipe, use as is... and you will be happy. :)
I LOVE this recipe. Over time I've made some MINOR changes. I use white whole wheat flour. Only 1 tsp of baking powder. I also let the dough rest for at least an hour. Then roll the dough into balls and let the balls sit for a bit. It really makes the rolling out easier and the tortillas end up perfect. My kids (3,5,7) and my husband (who pulls out his, "I lived in Mexico, i know how mexican food is supposed to taste" card anytime I try new mexican food) gobble them up!
This was our first time making tortillas. These are very easy to make and have an authentic flavor.
Wow! These were so good. Like 500 times better than the ones in the store. I never knew that tortillas could actually taste like anything.
What a great recipe!! The detailed directions make it easy for even a novice tortilla maker like myself to create fresh, delicious tortillas! The only changes I made were to use whole wheat pastry flour, sodium-free baking powder, half the amount of water, and to replace 1 tablespoon of flour (per tortilla) with cornmeal (for tortillas similar to the organic whole wheat-corn tortillas at Trader Joes). To be able to make tortillas instead of having to buy them is empowering! I'll be using this recipe often! Thanks for sharing it, Julia Rodriguez!!
Thanks for the recipe. I found these tasty and easy to make. I used my non-stick pancake griddle (the kind that uses no-oil) to cook them and they turned out geat. I think when I make them again and try to roll them a bit thinner- too thick for my sis.
Good tortillas! Is there some secret to keeping them soft for longer than a day?
Wow. So good and very easy. I found that the way to make them thinner is by using just a sprinkle of flour on both sides while rolling. Just a dust...don't use too much flour. Keeper recipe. Thank you for posting it. No more buying those stale flour tortillas that are super expensive.
These were a hit! They have a good texture- perfect for breakfast tacos, fajitas or burritos. Thanks for this easy and delicious recipe!