Sep 01 2009
Homemade Flour Tortillas
If you’ve never made your own tortillas, you are missing out. These flour version are super easy to make and far, far superior to the store bought variety.
Tortillas
2 cups all purpose flour
1 teaspoon salt
¾ teaspoon baking powder
1/3 cup of shortening or lard
2/3 – ¾ cup of VERY hot water
Mix flour with salt and baking powder. Using your hands mix in the shortening or lard until the mixture becomes a coarse even meal. Mix in 2/3 cup of water adding all at once, and knead for two minutes, or until the dough has the consistency of a stiff bread dough. If dry and crumbly, add water; if too moist, add a few tablespoons of additional flour.
Cover the dough and allow it to rest for 20 minutes. Heat a skillet or griddle over medium high heat until hot enough that a drop of water immediately sizzles and evaporates. You will be rolling and cooking each tortilla rather than rolling and cooking all of them.
Pinch off a piece of dough the size of a golf ball, and dust your hands and dough ball with flour. Place the ball on a lightly floured surface and flatten the ball with your hands into a ½ inch thick circle. Then using a rolling pin roll it twice in the same direction. Keep rolling, turning the dough 90 degrees each time, until you have formed a circle 1/8” think and 8 to 9 inches in diameter.
Immediately place it in the hot skillet and cook it for 30 to 45 seconds, or until bubbles begin to form on top. If the tortilla puffs into a pillow, push it down with a spatula. Turn and cook 20 seconds, remove with a spatula, and keep warm by placing it in a tea towel and covering it with the towel.
Roll and cook remaining dough the same way.
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I’ve always wanted to try making my own – thanks for the recipe and guidance!