Finally took some time today to document our flour tortilla making. Thanks to my lovely (I mean handsome :-)) assistant it didn’t take long at all to whip these together.
What you will need to get started…
- 4 C. all-purpose flour
- 1 tsp. salt
- 1 1/2 tsp. baking powder
- 1/2 C. vegetable shortening
- 1 1/4 C. cold water
- Rolling pin
- Mixing bowl
- Cast iron skillet or a non-stick skillet
Whisk together all the dry ingredients.
Add shortening by mixing in with fingers until you have little pea-sized balls of shortening.
Add water and mix until a dough ball forms.
Lay dough ball out onto a lightly floured surface.
Knead a few times.
Cover and let rest for 10 minutes.
Divide dough into 12 pieces and roll into balls. (If you want smaller shells, divide into 24 pieces.)
Lightly flour your work surface. Flatten your ball into a disk. Flip the disk over so that both sides are floured.
Roll with floured rolling pin and turn disk.
Place shell in an ungreased 10-inch cast iron skillet (or non-stick skillet). Cook on one side until it bubbles up some and is slightly browned.
Flip and cook on the other side.
After cooking, place on a plate and cover with a kitchen towel until ready to serve. I placed these in a zipper bag and put inside the oven until it’s time for dinner. The steam keeps them warm and soft!
You can make these in bulk and freeze until you are ready to eat. Either lay the shells out in a single layer on cookie sheets inside the freezer and once frozen place inside a gallon zipper bag or layer with parchment paper and place inside a gallon zipper bag. When you are ready to use for a meal, take out as many as you need for your meal and warm inside the oven at 225 degrees for 10-15 minutes or place inside the microwave with a damp kitchen towel covering the plate for 1-2 minutes.
The money saving breakdown…. Ten tortillas shells in the store cost $1.29 (12.9 cents each). You get 12 shells out of the homemade recipe. Compared to the store, the homemade recipe is equal to the savings of $1.58.