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Flour Tortillas


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Rate this recipe 4.5/5 (14 Votes)
Flour Tortillas 1 Picture


  • 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)


Servings 7
Adapted from


Step 1

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.

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