Thursday, December 15, 2011

Homemade Flour Tortillas


3 cups flour
2 tsps baking powder
1 heaping tsp salt
5 Tbsp shortening, cut into sections (or use lard, softened butter, olive oil)
3/4 to 1 cup warm water.


  1. Add the dry ingredients into a large bowl. Mix well.
  2. Add shortening, and use pastry blender or knife to cut through until mixed well, and mixture is crumbly.
  3. Slowly add water a few drops at a time while mixing, until mixture forms into a ball. If too sticky, add more flour; if too crumbly, add more water.
  4. Transfer the dough to a lightly floured surface and divide dough into 12 golf-ball sized portions. Cover with a clean kitchen towel and let rest for 10 minutes.
  5. Heat a large skillet over medium to medium high heat.
  6. Work with one dough ball at a time while keeping the others covered with the kitchen towel. Pat the dough into a disk. Dust the top lightly with flour and use a rolling pin to spread it out to a very thin 8-inch round. 
  7. Carefully transfer the rolled out dough to the pan. Turn the heat down to medium. Cook each side for about 10-12 seconds, until bubbles are lightly browned. Be careful because if you cook it too long, it will be too crispy.
  8. Transfer cooked tortilla to a plate and cover immediately with a clean kitchen towel.
  9. Repeat steps 6 through 8 until all dough balls are cooked into tortillas.
  10. Serve immediately, while warm, or store in a ziploc bag for later use. 
To store:
  • Keep in a ziploc bag on the counter for up to 3 days. I like to keep mine in the refrigerator.You can also store them in the freezer in a freezer bag. Rewarm wrapped in foil in the oven, or between paper towels in the microwave.