Tortillas
These tortillas are a little thicker than store bought ones. They make 6 inch rounds, but I rolled them even thinner than called for to get approximately 8 inch rounds. They roll up best when they are still warm, but not piping hot out of the pan. They are great for roll-ups, or even as a layered casserole. I made a beef roll-up type of dish with them and they turned out great, nice and soft and chewy after they soaked up my sauce in the oven. Delicious! I made a plain cheese and veggie one for my 1 year old daughter and she loved it!
This is the first recipe I tried and it worked out well. They are much easier to make than I had imagined. One day I will try tortillas again using a different recipe to see how it comapres in terms of texture and thickness. This was my first try and I don't want to say these are the best when there could be a better recipe out there. Next time I also might try experimenting with whole wheat and maybe seasonings.
Tortillas
Yield: 12 six inch tortillas
INGREDIENTS
In a large bowl, stir together the flour, salt and baking powder. With a pastry blender, a fork or your hands, gradually work in the shortening until it is all incorporated. Add enough warm water to make a soft but not sticky dough. Turn out onto a lightly floured board and knead for 5 minutes.
Divide the dough into twelve 1/4 cup (3 oz) portions and form them into balls. Roll each ball into a flat round about 6 inches in diameter and 1/8 inches thick.
Heat a large heavy skillet over medium high heat. Place the tortillas one at a time into the dry hot skillet; cook until brown on one side, then turn and brown the other side.
Remove from the skillet and keep warm in cloth towel.
Find my growing recipe collection here: Minxy's Recipes
It is updated as new recipes are posted.
This is the first recipe I tried and it worked out well. They are much easier to make than I had imagined. One day I will try tortillas again using a different recipe to see how it comapres in terms of texture and thickness. This was my first try and I don't want to say these are the best when there could be a better recipe out there. Next time I also might try experimenting with whole wheat and maybe seasonings.
Tortillas
Yield: 12 six inch tortillas
INGREDIENTS
- 4 cups Unbleached all purpose flour
2 teaspoons Salt
4 teaspoons Baking powder
2 tablespoons Vegetable shortening
1 1/2 cups Warm water or more if needed
In a large bowl, stir together the flour, salt and baking powder. With a pastry blender, a fork or your hands, gradually work in the shortening until it is all incorporated. Add enough warm water to make a soft but not sticky dough. Turn out onto a lightly floured board and knead for 5 minutes.
Divide the dough into twelve 1/4 cup (3 oz) portions and form them into balls. Roll each ball into a flat round about 6 inches in diameter and 1/8 inches thick.
Heat a large heavy skillet over medium high heat. Place the tortillas one at a time into the dry hot skillet; cook until brown on one side, then turn and brown the other side.
Remove from the skillet and keep warm in cloth towel.
Find my growing recipe collection here: Minxy's Recipes
It is updated as new recipes are posted.