Homemade Flour Tortillas

Image from the internet. It was hard for me to roll,
cook, AND take a picture!

I think I've already confessed that I love tortillas.

Flour tortillas.

Warm, flour tortillas.

There isn't much that's better than butter on a tortilla, rolled up, and eaten as a snack

I'm not sure how, when, or why tortillas were invented.

All I can say is, "thank you!"

Many years ago, when my boy cherub was just a little cherub, he and I went to a cooking class while on vacation in Santa Fe one Summer.

We had a great time.

One of the things we learned to make were tortillas.

Now that I'm helping some little girls learn to cook, I thought it would be fun to teach them how to make the tortillas.

This is such an easy thing to make and you'll be ultra surprised about how much better they taste than the pre-packaged ones.

What I love about making tortillas is you can control how thick you want them. I generally roll our tortilla dough out to be very thin, but still be able to pick it up and move it to the hot pan without the dough tearing or getting a hole in it.

That's how we like it done at our house.

But you'll find your own tortilla style and there will be no going back!

Flour Tortillas

2 cups flour

1/2 tsp. salt

1 1/2 tsp. baking powder

3 TBSP shortening

3/4 cup hot water

Combine the flour, salt, and baking powder. Stir together well. Cut in the shortening until tiny pea-sized pieces are formed. Add enough hot water, a little at a time, until a soft dough ball forms. (This is very similar to making pie dough). Knead until a smooth ball is formed.

Divide the dough into 8 to 10 pieces. Cover and let stand for 20 minutes. This is a great time to make some pico de gallo!

Take a ball and flatten to a 5-6 inch circle. Heat a cast iron skillet or a non-stick pan, to medium high heat.

Place the tortilla on the hot pan and cook 15 to 20 seconds and then flip to the other side and cook. You'll notice the dough cooking, also you'll get some golden color on it like the above picture.

Serve immediately.

Comments

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