Homemade Flour Tortillas

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Have you ever eaten a warmfresh, homemade tortilla?
Until I made these, I hadn’t.  But I’d seen them on the interwebs quite afew times and was intrigued and added them to my 30x30 list. 
After all, the ones I got fromthe store were often tough and stuck together and dry.   Homemade had to be better.  But it’s probably time consuming, right?  Wrong! Even slowly making these for the first time, they took well under anhour, start to finish – and it was while my husband was out of town & I hadboth of my boys to keep tabs on!
So the tortillas were quick tomake and they were far more flavorful (anyone else always want to use theBritish spelling of words like flavour? I think I’ve read Harry Potter too many times!)  than I ever imagined  a tortilla could ever be.  And they were so incredibly soft and tenderand pliable!
I honestly think that I willnever buy flour tortilla from the store again. In fact, a couple weeks after I made these for the first time, we had myhusband’s team over for an end of the season party, so I tripled the recipe andmade enough tortillas for the 20 people we had over for dinner.
I will note, however, that ifyou double (or triple) the recipe, I’d enlist a helper to do the cooking (supereasy) while you roll.  I enlisted myhusband & he did a great job!
I would also use a kitchentimer to time out the 15 seconds per side (really!) especially if you areattempting to roll and cook at the same time (craziness, I know, but Imanaged!)


Homemade Flour TortillasRecipe from Confections of a Foodie Bride

3 cups all purpose flour2 tsp baking powder1 heaping tsp salt5 tbsp solid vegetableshorting¾ cup warm water

Place the flour, bakingpowder, and salt into a food processor fitted with the dough blade.  Pulse the blade a few time to mix.
Add the shortening and processuntil the shortening is fully incorporated. Stop the food processor and scrape down the sides as necessary.
While the food processor isrunning, slowly add the water in a steady steam until the dough forms, asmooth, soft ball and leaves the sides of the bowl clean.  Depending on the flour and the humidity, youmay use more or less water.
Let the dough knead for anadditional 30 seconds.  Turn the doughout onto a lightly floured surface and divide into twelve (or so) two ouncepieces.
Cover the pieces with a damp,lint-free towel and let the dough rest for 10 minutes.
Heat a large, dry sauté panover medium-high heat.
Use a rolling pin to roll thedough balls into thin rounds (approximately 6 inches in diameter).  Dust the tortillas with only enough flour tokeep them from sticking.
Lay the tortillas, one by one,flat in the hot sauté pan and cook for 15-20 seconds per side or until thebubbled sections are browned.
Watch the tortillascarefully.  As the pan continues to heat,you may need to reduce the time the tortillas cook and/or reduce the heat.
Place the cooked tortillas ona plate, covered with a kitchen towel to keep them warm and pliable.  Serve immediately, storing leftovers in azipper bag in the refrigerator.  Warm leftovertortillas in the microwave for 15-20 seconds before using.
Makes 12-14 tortillas


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