In a bowl, blend flour, salt, baking powder and shortening until it resembles fine meal.Add warm water, a little at a time, to flour mixture and toss until liquid is incorporated. Water amount will vary with different flour types.
Form dough into a ball and kneed on a floured surface until dough is smooth and elastic. Divide, and make 12 smaller balls. Cover and let stand at least 30 minutes.
Cooking Tortilla:
Roll each ball of dough on a floured surface to make 6 or 7 inch sized tortillas. Place on a pre- heated griddle or cast iron skillet and cook till medium golden on both sides.
Remove to a basket lined with a cloth towel or put between a towel until cool. After the tortillas have cooled completely, store them in a plastic bag. This recipe will make approximately 12 flour tortillas.
Serving
Suggestions
* for wheat use 2 cups wheat flour 1 cup white
Originally Submitted
5/10/2006
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