Ingredients
- 2 1/2 cups all purpose flour
- Scant 1/2 cup vegetable shortening (3 1/2 ounces)
- 1 teaspoon salt
- 1 cup warm water
Directions
In the bowl of a heavy duty mixer, place the flour, shortening and salt. Beat with the paddle until crumbly, about 3 to 5 minutes. With the mixer running, gradually add the warm water and continue mixing until the dough is smooth, about 3 minutes. Divide the dough into 3 pieces. Roll each into a ball and place on a baking tray or board. Cover with a towel and let rest at room temperature at least 15 minutes or up to one hour. Cut out eight 12 inch squares of waxed or parchment paper for stacking the tortillas. On a lightly floured board, roll each ball into a 10 inch circle, and transfer to a paper square. Stack on a baking tray or platter and refrigerate until cooking time. Uncooked tortillas can be kept in the refrigerator, well wrapped with paper squares between the layers, up to 2 days. To cook, heat a dry griddle or 12-inch skillet over medium heat. Carefully peel off the paper and cook the tortillas, one at a time, until puffy and slightly brown, about 30 to 45 seconds per side. Set aside to cool slightly on a towel lined platter. Bring to the table wrapped in a towel for warmth, or wrap well and refrigerate or freeze for quesadilla or other dishes.
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By CarlyCooks
Fayetteville, NC
on August 15, 2011
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My family and I love this recipe and we use it often! They're great warm off the stove and super great for snacking the next day (if we're lucky! They are flaky and soft and hold together really well. Roll them as thin as you can because they will puff up and if they are too thick they won't cook evenly or quickly. Make sure your pan is preheated and don't use anything more than medium heat because they can burn.
I have skipped the part that tells you to divide the dough into three balls and have left it as one and haven't had a problem. When you break off a piece to roll out they should be about the size of a golf ball to make a standard sized tortilla. I can usually get 10-12 tortillas out of this recipe. It really is a great recipe!!!!
There is a comment that this needs baking powder...um, no...it doesn't.
By bongo_bouch_111...
Sussex, WI
on April 25, 2009
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After dividing dough into three balls, letting it rest, and then rolling those balls to ten inches how do I get more than three tortillas? Is there somthing missing in the recipe? If I am to divide those three balls, maybe somewhere it should say how many tortillas the recipe makes.
By nadya_pincus_11...
Newark, DE
on September 01, 2008
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I thought this was a pretty authentic recipe, in the sense that it sticks to the basics: flour, fat, salt, and water. Instead of vegetable shortening, I used butter. Also, I did not need as much water as was called for - probably only 3/4 cup at most. I ended up making 9 tortillas instead of 12 (as it says, and next time I think I will try to make 12, because they would be even better thinner.
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