Ingredients
Method
- Combine the flour, salt, and baking powder in a medium bowl.
- Cut in the shortening or tallow and thoroughly combine.
- Add the warm water and mix together until the dough forms a ball. If you need more water, add it one tablespoon at a time.
- Place dough on a lightly floured surface and knead about 20 times.
- Put back into bowl and cover with a towel. Let it rest for 15 minutes.
- For 8-inch tortillas, divide dough into 12 equal portions. For 10-inch tortillas, divide dough into 8 equal portions.
- Roll each piece of dough into a ball.
- On a lightly floured surface, use a rolling pin to flatten each ball into an 8-inch or 10-inch circle. The tortilla will be very thin. Stack between pieces of waxed paper.
- Place a tortilla on a medium-hot ungreased skillet or griddle.
- Cook about 30 seconds or until the dough starts to puff and bubble up.
- Turn and cook another 30 seconds.
- Place in a tortilla holder or wrap in foil.
Nutrition
Notes
Makes 12 8-inch tortillas or 8 10-inch tortillas.
To freeze, stack in between waxed paper and place in a freezer bag or wrap tightly with foil. Thaw completely before use.
These are perfect for quesadillas, tacos, and burritos.