Post by Darlene on Mar 28, 2013 13:44:20 GMT -5
2 cups all purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1/4 cup shortening
1/2 to 3/4 cup warm water
In large bowl combine dry ingredients and stir together. Add shortening and cut the shortening into the flour mixture until it's finely chopped up.
Add 1/2 cup warm water and mix into the flour mixture with a fork. Add up to 1/4 cup water more if needed to make the dough slightly sticky and pliable but not wet.
Form dough into a ball, wrap in plastic wrap and let rest for at least 30 minutes.
Unwrap the dough, cut into 8 equal portions and form little balls with them. Cover the dough balls with the plastic wrap so it doesn't dry out.
Set a heavy skillet on burner and start heating it up. If using a light weight skillet, don't overheat it. Whatever skillet you use needs to be hot but not searing hot.
On a lightly floured surface roll each dough into about a 10 inch round or so (if you want smaller tortillas divide the dough into 10 rounds instead of 8). It should be pretty thin. Place the round into hot skillet, and cook for about 30 seconds and the round is bubbly and has brown spots on the bottom. Flip the round and repeat the cooking process.
The rounds are easy to burn! So watch them closely. I have found it easier to roll one out, cook it, then roll another one out, cook it, etc etc until I'm done. If you have someone helping you it's a fairly quick process. One rolls the dough out, the other cooks it.
Stack the tortillas onto one side of a clean dish towel and fold the other end of the towel over the tortilla while rolling and cooking. This keeps the moisture inside as they cool. Let the tortillas cool while wrapped in the towel then move to a plastic bag and tie shut.
1/2 teaspoon salt
1 teaspoon baking powder
1/4 cup shortening
1/2 to 3/4 cup warm water
In large bowl combine dry ingredients and stir together. Add shortening and cut the shortening into the flour mixture until it's finely chopped up.
Add 1/2 cup warm water and mix into the flour mixture with a fork. Add up to 1/4 cup water more if needed to make the dough slightly sticky and pliable but not wet.
Form dough into a ball, wrap in plastic wrap and let rest for at least 30 minutes.
Unwrap the dough, cut into 8 equal portions and form little balls with them. Cover the dough balls with the plastic wrap so it doesn't dry out.
Set a heavy skillet on burner and start heating it up. If using a light weight skillet, don't overheat it. Whatever skillet you use needs to be hot but not searing hot.
On a lightly floured surface roll each dough into about a 10 inch round or so (if you want smaller tortillas divide the dough into 10 rounds instead of 8). It should be pretty thin. Place the round into hot skillet, and cook for about 30 seconds and the round is bubbly and has brown spots on the bottom. Flip the round and repeat the cooking process.
The rounds are easy to burn! So watch them closely. I have found it easier to roll one out, cook it, then roll another one out, cook it, etc etc until I'm done. If you have someone helping you it's a fairly quick process. One rolls the dough out, the other cooks it.
Stack the tortillas onto one side of a clean dish towel and fold the other end of the towel over the tortilla while rolling and cooking. This keeps the moisture inside as they cool. Let the tortillas cool while wrapped in the towel then move to a plastic bag and tie shut.