Homemade Flour Tortillas

By Snoo

I love the taste of homemade tortillas! And they're more pliable than store bought, not to mention lack of preservatives. Don't overcook these-they should be mostly white with just a few flecks of brown. This usually makes about 8 tortillas for me, but the yield actually depends on how you make them.

Cal 170
Fat 7g
Protein 3g
Carb 24g
Fiber 1g
Sodium 291mg

Ingredients

• Ingredients:
• 2 cups all-purpose flour
• 1 teaspoon salt
• 1/4 cup shortening
• 1/2 cup water, lukewarm

Details

Servings 8

Preparation

Step 1

Combine flour and salt; cut in shortening with a pastry blender until fine particles.

Add the warm water gradually and toss with fork to make a stiff dough.

Form into a ball and knead thoroughly on a lightly floured board until smooth and flecked with air bubbles.

To make dough easier to handle, cover tightly and refrigerate 4-24 hours before using; let return to room temperature.

Divide dough into 8 balls (or the recipe says 11 balls for 8 inch tortillas) and roll as thinly as possible on a lightly floured board or between sheets of waxed paper.

Drop onto a very hot ungreased cast iron skillet or griddle and cook about 20 seconds.

Turn and cook a few seconds on other side.

Repeat with remaining tortillas.

Either use at once, or these can be tightly wrapped and refrigerated or frozen.

If desired, you can replace 1/2 cup of the flour with cornmeal or wheat flour (my kids won't eat it that way -- yet!).