Mix salt, baking powder, flour and shortening together until it binds mildly. You can clump it together in your hand but then it falls apart.
Then add water all at once and mix in mixer until it forms a dough.
Knead the dough, and separate into 16 golf sized balls.
Cover the balls with a damp (not dripping wet) cloth for 20 minutes.
Once time is up, heat a dry nonstick surface over medium to medium-high heat.
Roll the balls out very thin using a light dusting of flour, one at a time into round tortilla shaped patties. Be sure to use flour sparingly as too much flour will burn quickly on the hot surface.
Cook tortillas on the hot surface, one at a time.
Cook first side for 10 seconds, then flip to other side for 30 seconds. The flip again, for 10 more seconds. The tortilla should puff up. It may not, but ideally it will.
Make the remaining tortillas. Eat warm.
How to store the tortillas: Stack the tortillas on top of each other and wrap in a paper towel and put them in a plastic storage bag. Refrigerate.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (32g)|
|Recipe Makes: 16 Servings|
|Calories from Fat: 30 (35%)|
|Amt Per Serving||% DV|
|Total Fat 3.4g||4 %|
|Saturated Fat 1.3g||7 %|
|Monounsaturated Fat 1.4g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 1.9mg||1 %|
|Sodium 3.4mg||0 %|
|Potassium 20.5mg||1 %|
|Total Carbohydrate 12g||4 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 11.6g|
|Protein 1.7g||2 %|
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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: 86
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