My Flour Tortillas

"My family cooks everything by touch, I've never been able to duplicate their tortilla recipe until now."
 
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photo by Davina Cook Master photo by Davina Cook Master
photo by Davina Cook Master
photo by Joyful_FandC photo by Joyful_FandC
Ready In:
50mins
Ingredients:
5
Yields:
12 tortillas depending on size
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ingredients

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directions

  • In a mixing bowl, stir in flour, salt, and baking powder.
  • Add the shortening, the mixture should have a small mealy texture to it.
  • Make a well in the middle and pour a small amount of water at a time until the dough comes together.
  • Remove the dough from the bowl and continue to knead until it looks smooth and feels elasticy. Place in covered bowl and let rest for 10 minutes.
  • At this time, preheat ungreased griddle over medium-high heat.
  • Tear off golfball sized pieces and lightly flatten, so they don't roll.
  • Using a rolling pin, roll out each ball into a circle, thickness of a cracker.
  • Cook for each side for about 1 minute.
  • Both sides should be slightly freckled.
  • Cooking time could vary.

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Reviews

  1. Wow! These are absolutely amazing! The only thing I did differently was replace the shortening with lard (before you freak, read this: http://www.nytimes.com/2000/10/11/living/11LARD.html ). I have also used this as the basis for a large number of "alternate flavor" tortillas such as Tomato Basil, Spinach, Roast Garlic etc. Thanx for the recipe!
     
  2. These are great -- much more flavourful than storebought. We made them a couple weeks back for quesadillas, and made them again this morning for breakfast burritos! Thanks for a simple recipe that will surely be made often at our house.
     
  3. Awesome btw I learned a shortcut- a hand mixer, as you would use to make cake batter. Saves an hour of risking carpal tunnel with a spoon.
     
  4. Mmmmmmm Good! These were my first try at making tortillas and they were excellent. I did have to tweek the recipe a bit. Rolled out very thin, much thinner than a cracker and broke off more like baseball sized chunks (golf ball size too small for me). Also used half whole wheat flour. I'm making more tomorrow. I will (hopefully) never buy them again. Thanks!
     
  5. These tasted good but were too thick...
     
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Tweaks

  1. Wow! These are absolutely amazing! The only thing I did differently was replace the shortening with lard (before you freak, read this: http://www.nytimes.com/2000/10/11/living/11LARD.html ). I have also used this as the basis for a large number of "alternate flavor" tortillas such as Tomato Basil, Spinach, Roast Garlic etc. Thanx for the recipe!
     

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