I grew up with a false notion that a recipe for flour tortillas didn’t exist. Like, anywhere. At all. Ever.
Not that I ever bothered to search for one, because usually if one believes that something doesn’t exist they don’t go trying to find it. I believed that the only way to know how to make flour tortillas was to watch and learn from a tortilla expert (such as a female relative) and then go through a trial and error process of your own until you became an expert yourself.
I now know that that isn’t true! A recipe does exist!
Now even with something as basic as a flour tortilla, the final results can vary greatly. Everyone seems to have their own tortilla preferences. Depending on your ingredient choice and how much of those ingredients you use will alter the final outcome. Some enjoy their tortillas at a specific diameter, or even at a certain thickness. Some like them more thin and transparent while others enjoy them more floury and fluffy.
This recipe is my favorite. I have never experienced a batch that hasn’t turn out well. The flavor and texture is everything I look for in a flour tortilla. Not too big. Nice and fluffy. And not at all oily.
The only downside with this recipe is that they get eaten just a quick as they come off of the griddle! So you must learn to roll FAST! 🙂
Random fact: when I was in the first grade I purposely spelled tortilla wrong on a school assignment because I knew that the two l’s made a y sound, but since I didn’t learn about that in school I was embarrassed that I knew the difference. Tor-ti-ya. 😉
2 C all purpose flour
3/4 tsp salt
1/4 C vegetable shortening
1 tsp baking powder
1/2 to 3/4 C warm water
- Sift the flour, salt and baking powder into a large glass bowl
- Using a pastry blender, cut the shortening into the dry ingredients.
- Create a well in the center of the dry ingredients and add in the water
- Using clean hands work the liquid into the dough until a sticky ball of dough is formed.
- Cover the dough with a wet paper towel and allow to rest for 30 minutes.
- Divide the dough into smaller golf ball sized balls (approx. 16 balls) and cover them again with the wet paper towel.
- Heat a large cast iron griddle over medium heat for five minutes.
- Lightly dust a flat surface with flour and roll out each ball into a circle approximately 1/4″ thick.
- Cook the tortilla for 30 seconds on each side or until it begins to bubble up and a few brown spots form. Do not overcook or they will harden.
- Wrap in a tea towel to keep warm as you cook the rest of the tortillas.
kitchen tunes: love on the brain/rihanna