Total Time
Prep 45 mins
Cook 10 mins

Found this in the May 2003 issue of Parenting.

Ingredients Nutrition


  1. Put flour, salt, and baking powder into a mixing bowl.
  2. Mix the shortening or oil into the flour mixture until it forms pea-size balls.
  3. Add the lukewarm water, a little at a time, until the dough is soft and pliable.
  4. On a floured surface, knead the dough until smooth, for 1 to 2 minutes.
  5. Place in a bowl, cover with a clean dish towel, and let it"rest" for 30 minutes.
  6. Knead dough and form 8 to 10 balls.
  7. Roll them out as thin and round as possible.
  8. Preheat an ungreased griddle or cast-iron frying pan.
  9. Cook tortillas on griddle one at a time, flipping when a bubble forms (less than a minute).
  10. Put cooked tortillas in a plastic bag until ready to serve, to keep them warm and soft.
Most Helpful

5 5

I've tried all the tortilla recipes on now and have come to the conclusion that this one is the best. I do change it up and add 50% olive oil and 50% shortening instead of just shortening and it makes the dough a bit more plyable and pressable. Also if you do refrigerate this dough it's best to let it warm to room temperature before using a tortilla press or rolling it out.

5 5

I was so nervous to try this recipe, but it worked great! I used 1-1/2 cups all purpose flour, 1/2 cup wheat flour and butter flavored shortening (all I had). I made them thin and about 6-7" getting about 12. When rolling them out, if you roll up and down then move the tortilla a few inches clockwise and roll up and down again and keep doing this, it stretches the dough and makes circles easy. All of mine were circular and it was my first time, so it does work :) Thanks so much for broadening my horizons!

5 5

Excellent tortilla. Had some problems at first, but by the 6th tortilla I had it down. Tried using the electric pancake griddle and a tortilla maker I own, but they did not get hot enough.<br/>The cast iron skillet heated to a much hotter temp and this worked the best, keeping the tortilla soft while still browning the outside a little.