Flour Tortillas

Photo by Martha H.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    cups flour

  • 1/2

    tsp. salt (You can omit this altogether; I used 1/4 tsp.)

  • 1/4

    cup lard/shortening (I used Crisco)

  • 1

    tsp. baking powder (I used Featherweight sodium free baking powder)

  • 1/2

    cup WARM water

Directions

Place flour, salt, baking powder in food processor and pulse to mix. Cut in shortening and then add the WARM water; process to make a soft dough. Dough should be soft but not wet and sticky. (may need to add about 1-2 tbsp. extra water.) Wrap in plastic and let rest for at least 30 minutes. Divide dough into 10 or 12 pieces and shape into balls. (makes up to 10.) Keep covered. (Let the dough balls rest for about 15-20 minutes.) Roll each ball out into a 7-9 inch circle. (Roll the dough out on either a Silpat mat or special non-stick pastry mat.) Dough should be thin.

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