Name: White Flour Tortillas
Prep time: 10 min
Total time: 30 min
Yield: 3
Cuisine: Mexican
Ingredients: 2 3/4 cups all-purpose flour; plus a little extra for rolling; 5 tablespoons vegetable shortening lard; or 2 1/2 tablespoons of each; 3/4 teaspoon salt; 3/4 cup very warm tap water

by Digisan

Simple but tasty tortillas.

INGREDIENTS

2 3/4 cups all-purpose flour; plus a little extra for rolling
5 tablespoons vegetable shortening ; lard; or 2 1/2 tablespoons of each
3/4 teaspoon salt
3/4 cup very warm tap water

Servings

INSTRUCTIONS

Combine the flour and shortening in a large mixing bowl and work the shortening into the flour with your fingers until completely incorporated. If this isn’t done thoroughly (until no particles of shortening remain visible), the tortillas will have an irregular texture. Dissolve the salt in the water and pour about 2/3 cup over the dry ingredients and immediately work it in with a fork; the dough will be in large clumps. If all the dry ingredients haven’t been dampened, add the rest of the liquid (plus a little more, if necessary). Scoop the dough onto your work surface and knead until smooth. It should be a medium-stiff consistency – not firm, but not quite as soft as most bread dough either.

Divide the dough into 12 portions and roll each into a ball. Set them on a plate, cover with plastic wrap and let rest for at least 30 minutes – this makes the dough easier to roll.

Heat an ungreased griddle or heavy skillet over medium to medium-high heat.

Flatten a ball of dough, flour it, then roll forward and back across it; rotate a sixth of a turn and roll forward and back again; continue rotating and rolling until you reach a 7-inch circle, lightly flouring the tortilla and work surface from time to time.

Lay the tortilla on the hot griddle (you should hear a faint sizzle and see an almost immediate bubbling across the surface). After 30 to 45 seconds, when there are browned splotches underneath, flip it over. Bake 30 to 45 seconds more, until the other side is browned; don’t overbake the tortilla or it will become crisp. Remove and wrap in a cloth napkin placed in a tortilla warmer. Roll and griddle-bake the remaining tortillas in the same manner – stack them one on top of the other in the warmer.

NOTES

Alert editor

White Flour Tortillas

2  3/4 cups all-purpose flour; plus a little extra for rolling 
5 tablespoons vegetable shortening lard; or 2 1/2 tablespoons of each
3/4 teaspoon salt  
3/4 cup very warm tap water

Combine the flour and shortening in a large mixing bowl and work the shortening into the flour with your fingers until completely incorporated.  If this isn’t done thoroughly (until no particles of shortening remain visible), the tortillas will have an irregular texture.  Dissolve the salt in the water and pour about 2/3 cup over the dry ingredients and immediately work it in with a fork; the dough will be in large clumps.  If all the dry ingredients haven’t been dampened, add the rest of the liquid (plus a little more, if necessary).  Scoop the dough onto your work surface and knead until smooth.  It should be a medium-stiff consistency – not firm, but not quite as soft as most bread dough either.

Divide the dough into 12 portions and roll each into a ball.  Set them on a plate, cover with plastic wrap and let rest for at least 30 minutes – this makes the dough easier to roll.

Heat an ungreased griddle or heavy skillet over medium to medium-high heat.

Lay the tortilla on the hot griddle (you should hear a faint sizzle and see an almost immediate bubbling across the surface).  After 30 to 45 seconds, when there are browned splotches underneath, flip it over.  Bake 30 to 45 seconds more, until the other side is browned; don’t overbake the tortilla or it will become crisp.  Remove and wrap in a cloth napkin placed in a tortilla warmer.  Roll and griddle-bake the remaining tortillas in the same manner – stack them one on top of the other in the warmer.

Add photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (23g)
Recipe Makes: 3 Servings

Calories: 196
Calories from Fat: 192 (98%)

Amt Per Serving		% DV

	Total Fat 21.4g	29 %
	Saturated Fat 8.6g	43 %
	Monounsaturated Fat 9.5g
	Polyunsanturated Fat 2.3g
Cholesterol 11.9mg		4 %
Sodium 0.7mg		0 %
Potassium 18.9mg		0 %
Total Carbohydrate 1g		0 %
	Dietary Fiber 0.4g	2 %
	Sugars, other 0.6g
Protein 0.2g		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.

About Our Nutrition Facts

Calories per serving: 196

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe