Homemade Flour Tortillas

I’ve really been into baking my own bread lately and recently decided to try some homemade tortillas. I used a combo of several recipes on the web and was really happy with how the little tortillas turned out. Next time I’d like to make bigger tortillas – these were about 5″ in diameter. Perfect for dipping but not so great for wrapping (which is what I had intended).

Flour Tortillas

  • 2 c. all purpose flour
  • 1/2 tsp. salt
  • 1/2 tsp. baking powder
  • 1/4 c. vegetable shortening
  • 3/4 c. warm water

Combine dry ingredients in a stand mixer bowl and add shortening until well combined and the mixture looks grainy. Add warm water and mix with dough hook until a smooth ball of dough forms, about 5 minutes. This can also easily be done by hand. Divide into 12 equal pieces and roll into balls. Cover and let rest for 30 minutes. After resting, roll balls into 6″-7″ tortillas. Cook in a pan over medium heat until golden brown and puffy. I used a non-stick pan and didn’t add any oil. Transfer to a plate and cover with a towel. Keeps well, refrigerated, for 5-7 days (store in plastic bag or plastic container).

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