Making your own tortillas at home is very simple and only takes a few ingredients. These will stay fresh for 2-3 days on your counter, 5-7 days in your refrigerator or 6 months in your freezer.
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Making your own tortillas at home is very simple and only takes a few ingredients. These will stay fresh for 2-3 days on your counter, 5-7 days in your refrigerator or 6 months in your freezer.
2 tsp. Clabber Girl Baking Powder
2 tsp. salt
3/4 C. shortening
3/4 C. hot water
3 C. all-purpose flour
Lightly grease a large skillet (preferrably cast iron), then set aside.
In a large mixing bowl, combine flour, baking powder and salt. Either by hand or with a pastry cutter, cut in the shortening until the mixture is crumbly. If the mixture looks more floury than crumbly, be sure to add one or two more tablespoons of shortening until it is crumbly. Add about 3/4 cup of hot water to the mixture, or just enough to make the ingredients look moist.
With your hand or a large fork, knead the mixture making sure to rub the dough against the sides of the large mixing bowl to gather any clinging dough. If the dough still sticks to the side of the bowl, add a couple more tablespoons of flour until the dough forms a soft round shape. Let the dough sit in the bowl, covering it with a dish towel, for about 1 hour.
Preheat skillet on medium-high. Pull the dough apart into 10 to 12 balls. Lightly flour your rolling area, and roll each ball with a rolling pin to about 1/8-inch thickness. Place tortilla on preheated skillet. Cook for about 1 to 2 minutes on each side, or until tortilla no longer looks doughy.
2 tsp. Clabber Girl Baking Powder
2 tsp. salt
3/4 C. shortening
3/4 C. hot water
3 C. all-purpose flour
Lightly grease a large skillet (preferrably cast iron), then set aside.
In a large mixing bowl, combine flour, baking powder and salt. Either by hand or with a pastry cutter, cut in the shortening until the mixture is crumbly. If the mixture looks more floury than crumbly, be sure to add one or two more tablespoons of shortening until it is crumbly. Add about 3/4 cup of hot water to the mixture, or just enough to make the ingredients look moist.
With your hand or a large fork, knead the mixture making sure to rub the dough against the sides of the large mixing bowl to gather any clinging dough. If the dough still sticks to the side of the bowl, add a couple more tablespoons of flour until the dough forms a soft round shape. Let the dough sit in the bowl, covering it with a dish towel, for about 1 hour.
Preheat skillet on medium-high. Pull the dough apart into 10 to 12 balls. Lightly flour your rolling area, and roll each ball with a rolling pin to about 1/8-inch thickness. Place tortilla on preheated skillet. Cook for about 1 to 2 minutes on each side, or until tortilla no longer looks doughy.