Prep 30 mins
Cook 10 mins
I was looking for a recipe that didn't include all the sugar and lard and other additives that store-bought tortillas provide.
- 1 2⁄3 cups whole wheat pastry flour
- 2⁄3 tablespoon shortening
- 2⁄3 teaspoon baking powder
- 1 pinch salt
- 1⁄2 cup boiling water
- Mix the dry ingredients in a medium mixing bowl.
- Cut in the shortening.
- Add the boiling water slowly, mixing well with your hands as you go. Stop when the dough is fairly thick. You might not use all the water. Or if the dough seems dry, add a little more water 1 tsp at a time.
- Sprinkle a cutting board with whole wheat pastry flour and knead until the dough is elastic.
- Brush the top with a small amount of cooking oil and let rest for 10 minutes.
- Divide the dough into golf-ball sized balls then roll out to desired thickness and diameter.
- Stack on a plate with waxed paper between each one. Top with a tea towel until ready to cook.
- Cook over medium heat in a cast-iron griddle or skillet until browned. Flip over and brown the other side.
- These should keep in the refrigerator for about a week. They also freeze very well.