- 2 cups Pamela’s Pizza Crust Mix
- 2-1/4 tsp or 7 grams active dry yeast
- 1/3 cup vegetable or palm shortening
- 1/4 tsp salt
- 1 cup very warm water (110°optimum)
Adapted from pamelasproducts.com
MIXING: Using a stand mixer with paddle attachment or mixing by hand, combine all ingredients and mix for 15 to 30 seconds. Cook dough immediately. Do not let rise or proof.
FORMING: Cut parchment into rounds slightly smaller than skillet diameter. Scoop out 1/3 cup dough, round into disk with lightly oiled hands. Roll dough very thin between two pieces of parchment rounds.
COOKING: Heat large skillet on medium heat. Carefully remove top parchment. Flip parchment with dough side down onto skillet. Cook for 1 to 2 minutes. As tortilla cooks, remove top parchment. Flip tortilla to cook second side. Let cool and wrap in plastic wrap immediately to keep from drying out.