Combine the flour, sugar and baking soda in a large bowl. Add the shortening, blending well. Beat the eggs and milk together in a small bowl, then add to the shortening mixture, mixing well.
Turn the dough out onto a floured surface and knead until smooth. With floured hands, divide the dough into 24 pieces and roll into balls about the size of a golf ball. Using a floured rolling pin, roll each ball out into a round 3 inches wide and 1/4 inch thick.
Heat a griddle until hot. Place 2-3 tortillas on the griddle and cook until the bottoms are lightly browned in spots, 1-2 minutes. Turn and cook until lightly browned in spots on the second side. Place in a towel-lined basket and cover with the towel to keep warm while you cook the remaining tortillas. Serve immediately, with butter if desired.
Originally Submitted
7/25/2010
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