Friday, December 6, 2013

Flour Tortillas

Yield 8-10 servings


  • 21/4 cups of all-purpose flour
  • 1/2 teaspoon of salt
  • 1/4 teaspoon of baking powder
  • 3 Tablespoons vegetable shortening
  • 1 Tablespoons Smart Balance Oil (plus more to coat)
  • 1/2 cup of very hot water (add a bit more if needed)


In a large bowl, stir sifted flour, salt, and baking powder.

Add oil and shortening, mix by hand until crumbly, lumpy dough forms.

Add hot water slowly until the dough becomes loose and is easy to form (use only the amount of water you need). Knead dough for a few minutes until a large ball forms. Drizzle oil to coat, and cover the dough; set aside at room temperature for 15 minutes.

Separate dough into 8- 10 equal size pieces. Knead each portion, and roll them in the palms of your hands to form balls. Cover and set aside for 10 more minutes. Make sure you keep the dough in a warm area, away from any drafts.

Roll each ball into a flat circle (no additional flour is needed).

It is best to use a hot cast iron skillet pan for cooking. Cook over medium high heat until bubbles appear,

then make your first flip.

Flatten the bubbles a bit by using a spatula. Remove from heat when some golden brown spots appear. Adjust heat after the first Tortilla is cooked. If you prefer soft and moist Tortillas after you remove them from the skillet, place a couple at a time into a colander over boiling water, cover for a couple of minutes, remove with tongs. Store unused Tortillas refrigerated in a plastic bag. Heat them straight from the refrigerator, in a microwave for a few to 30 seconds, they'll be soft. Enjoy!


For cleaning cast iron pans, see note below my Naan Bread Recipe Here.

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