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Prep Time: 0 Minutes Cook Time: 1 Minutes |
Ready In: 1 Minutes Servings: 1 |
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Ingredients:
4 cups white flour or 4 cups whole wheat flour |
1 1/2 teaspoons salt |
1 1/2 teaspoons baking powder |
1/3 cup shortening |
1 -1 1/4 cup water |
wax paper |
Directions:
1. In a large bowl, combine the flour, salt and baking powder. Next cut in the shortening with a fork. When the flour is crumbly, add the water. Stir the dough with your fork until it makes a cohesive ball of dough. You may need to add an extra spoonful of water if the dough is too dry. Be careful not to add too much though. When the dough forms a ball, knead it about 20 times. Then let it rest in the bowl for about 10 minutes. After it has rested, form it into 10 or 12 equal balls. Roll each ball in a little flour, to coat the outside of it evenly. Place a ball of dough on a sheet of waxed paper, or a clean, well floured surface. Roll the dough out into a 6- or 7-inch circle. Try to get it as thin as you can. Loosen the tortilla from the rolling surface. Flop it onto a dry, hot skillet. Cook about 30 seconds, until the other side is dry, with a few brown spots. Flip it and cook the other side the same way. Transfer the cooked tortilla to a plate, and cook the next one. This goes pretty fast after you get the hang of it. You can roll out all of the tortillas first, in one stage, and then cook them all in the second stage. After you practice it some, the whole procedure takes less than 20 minutes, and the tortillas are so good. Use them the same way you would use store-bought tortillas: burritos, soft tacos, etc.
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