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Flour Tortillas

40 min • 12 servings •
John S

40 min •     12 servings•

John S

Freshly cooked tortillas on a plate, with a rolling pin and skillet in the background, ready for serving.

Here is a good all-round tortilla. Great for side instead of bread or to sop up great chili.

Ready

  • 3 cups unbleached flour
  • 2 tsp baking powder
  • 1 tsp salt
  • 4-6 Tbsp vegetable shortening or lard
  • about 1 ¼ cups warm water

    • Set

  • Large bowl
  • Plastic wrap
  • Tortilla press or rolling pin
  • Large cast iron griddle or skillet

    • Go!

  • Mix dry ingredients in a large bowl.
  • Add vegetable shortening or lard (or use a combination of half lard, half shortening).
  • Use a fork or a pastry cutter to cut in the shortening.
  • Next add warm water a little at a time until your dough is soft and not sticky.
  • Knead the dough for a few minutes.
  • Now you will pull off pieces of dough to form 12 balls. Cover with plastic wrap and let them rest for at least 10 minutes.
  • Heat up the skillet or griddle over high heat.
  • Flatten each ball, between plastic, with press or by rolling out to about 6-7 inch circle.
  • Reduce the heat to medium-high and cook for 30 seconds. Flip and cook on the other side for 1 minute.
  • Flip again, and cook until the tortilla puffs up a bit but is still pliable, not crisp ( about 30 seconds more).
  • Remove and continue until all the tortillas are cooked.
  • Serve.

    • Cinco de Mayo Mexican

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