Printer FriendlyHomeFLOUR TORTILLAS 4 cups white flour 1 teaspoon salt 2 teaspoons baking powder 2/3 cup soft vegetable shortening 1 - 1 ¼ cups hot water, approximately In a large bowl, mix flour, salt, and baking powder together. Cut in shortening with a pastry blender or two knives crisscrossed until it is reduced to fine particles. Add hot water, only enough to form a soft, pliable dough. Knead dough for two or three minutes then turn your mixing bowl upside down on a clean surface. Cover the dough with the bowl and allow the dough to rest for 10 minutes. Dough should be soft and smooth to touch - not sticky or hard. Divide dough into small round balls about the size of a golf ball. Roll each ball on a lightly floured surface into a thin round - about 1/16 of an inch thick, the thinner the better. Bake each tortilla on a very hot ungreased surface like a cast iron skillet or heavy metal grill for 10-15 seconds on each side. Tortilla should be lightly browned, yet still soft and pliable. Place one tortilla on top of the other on a clean plate until you finish baking them to keep the tortillas moist. Cover with a clean cloth to seal in the moisture and keep the tortillas from drying out. Serve immediately. Makes 15- 20 tortillas Note: Be sure you use a heavy skillet or grill. Excessive heat may warp thinner metal pans or cause tortillas to burn before they finish baking. |
|