Flour Tortillas

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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.

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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.

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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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it needs baking powder!

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This recipe has the right ratio of flour to fat to make great flour tortillas. They are flakey, easy to roll out, and cook up very nicely in my cast iron pan. They have just the right ingredients for authentic flour tortillas: flour, fat, and water. Real tortillas are flatbread. They don't contain baking powder, as a biscuit would. I've tried different fats in the recipe, including lard, butter, and rendered duck fat. The lard is authentic. The other aren't, but they all work, some just requiring a little more flour when rolling. The roll-ability is another thing I like about the recipe. Some flour tortillas recips make a very stiff dough, which takes a lot of work to roll out. This is a softer dough and easier to work with. I also frequently make 12 tortillas out of this recipe. This size is easier to handle when cooking and I can make individual servings. Just a great, straight-forward, easy tortilla.