Combine flour, salt & baking powder in a large mixing bowl.
Into the dry ingredients cut in the shortening, and mix to combine.
Add the water (or milk), working the liquid into the dough until a sticky ball forms.
Wrap in plastic and refrigerate at least 30 minutes.
Divide the dough into 8-10 balls (for small tortillas) or 6-8 balls for larger ones, and cover with a damp cloth.
Lightly dust a counter or pastry board w/flour & roll out each ball of dough into a circle at least 1/4" thick; we like them thinner. If you want nicely rounded tortillas, trim off any ragged edges & discard (don't roll the dough out more than once or the tortillas will be tough).
Heat a dry griddle or heavy skillet over high heat for 5 minutes. Cook the tortillas 30 seconds on each side or until the dough looks dry & slightly wrinkled and a few brown spots form on both sides. Wrap in damp tea towel and place in a tortilla warmer to keep warm as you cook the other tortillas (or place cooked ones wrapped in the damp towel in a low 200 oven to keep warm).
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Recipe (300g)|
|Recipe Makes: 1 Recipe|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 6.4mg||0 %|
|Total Carbohydrate 300g||88 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 300g|
|Protein 0g||0 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1161
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