My Flour Tortillas
Discover the joy of homemade with "My Flour Tortillas," a simple yet satisfying recipe that yields soft, pillowy tortillas perfect for tacos, burritos, or your favorite wraps. Made with pantry staples like all-purpose flour, baking powder, and a choice of vegetable shortening or lard, these tortillas turn out delightfully tender with a subtle, buttery flavor. The dough comes together easily with warm water and a bit of kneading, resulting in a smooth, supple texture that’s effortless to roll out. Once cooked on a hot skillet, these tortillas develop golden brown spots and a tempting aroma that screams comfort food. Ready in just 35 minutes and yielding a batch of 12, these homemade flour tortillas are a must-try for anyone seeking a fresher, more flavorful alternative to store-bought versions. Perfect for family dinners or meal prepping, they’ll quickly become a staple in your kitchen!
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Recipe Information
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 0.3333333333333333 cup vegetable shortening or lard
- 1 cup warm water
Instructions
In a large mixing bowl, whisk together the flour, baking powder, and salt until well combined.
Add the vegetable shortening (or lard) to the bowl. Use your fingers or a pastry cutter to work the shortening into the flour mixture until it resembles coarse crumbs.
Gradually add the warm water to the mixture, stirring with a fork or your hands until the dough starts to come together.
Turn the dough out onto a clean surface and knead it for 5-7 minutes until it becomes smooth and elastic. If the dough is too sticky, add a little more flour, 1 tablespoon at a time.
Divide the dough into 12 equal portions and shape each portion into a ball. Cover the balls with a clean kitchen towel and let them rest for 15 minutes.
Preheat a dry skillet or griddle over medium heat.
On a lightly floured surface, roll out each dough ball into a thin circle, about 8 inches in diameter.
Carefully place one tortilla on the preheated skillet. Cook for about 30-45 seconds on the first side, or until bubbles form and light brown spots appear. Flip and cook for another 30 seconds on the other side.
Transfer the cooked tortilla to a plate lined with a clean kitchen towel and cover to keep warm. Repeat with the remaining dough balls.
Serve warm or store in an airtight container for later use. Enjoy!
Nutrition Facts
Calories |
2012 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.3 g | 106% | |
| Saturated Fat | 18.7 g | 94% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2815 mg | 122% | |
| Total Carbohydrate | 276.8 g | 101% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 0.8 g | ||
| Protein | 37.2 g | 74% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 49 mg | 4% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 386 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
