Prep 30 mins
Cook 10 mins
It's almost impossible to find tortillas in Japan, so I've started to make my own. They taste so much better than store bought ones, I think I'll keep making them when I move back to the states!
- 1 2⁄3 cups flour
- 2⁄3 tablespoon shortening
- 2⁄3 teaspoon baking powder
- 1 pinch salt
- 1⁄2 cup boiling water
- Mix the flour, baking powder and pinch of salt.
- Cut in the shortening.
- Add the boiling water slowly, mixing well with your hands as you go.
- Stop when you have a fairly thick dough. You might not use all of the water.
- Knead on a floured surface until elastic.
- Brush with a little oil and let rest for 10 minutes.
- Divide into golf-ball sized balls and roll out to desired thickness and size.
- Cook over medium heat in a cast-iron griddle or skillet (if available) until just bubbly. Flip and brown the other side.
This tortilla dough came out very dry. I couldn't roll it very thin so the cooked tortillas were also very thick and dry. I think possibly more shortening is needed. I may try again, modifying the quantities of some of the ingredients.