Tortillas are delicious and versatile but unfortunately, the store-bought kind usually have preservatives and some other things our bodies could go without. I was a little intimidated at the thought of making tortillas from scratch, but it was surprisingly easy and best of all, they were delicious! They weren’t quite as perfectly round as the store-bought kind, but I’ll take warm and fresh over refrigerated and stiff any day.
The original recipe from The Urban Spork makes 12 medium-sized tortillas They are perfect for fajitas, enchiladas, wraps or really anything you would normally use a tortilla for!
– 2 3/4 cup all-purpose flour, plus a little more for your work surface
– 5 tablespoons vegetable shortening
– 3/4 teaspoon salt
– 3/4 cup very warm tap water
1. Combine flour and shortening in a bowl and work with your fingers or a fork until the consistency of wet sand.
2. Dissolve the salt completely in the tap water.
3. Pour about half of the water into the flour and shortening mixture and mix with your fingers.
4. Continue mixing and adding water in small amounts until all the dough is damp and sticking together. (I never end up using all of the water.)
5. Move the dough onto your floured work surface and knead into a ball.
6. Divide dough into 12 equal balls of dough, set them on a plate and cover with plastic wrap for about 30 minutes.
7, Heat an ungreased, large skillet on medium-high heat.
8, One at a time, flatten each dough ball with your hand, then use a rolling pin to make it into a very thin, circular shape.
9. Lay the flattened dough on the griddle until brown bubbles appear underneath (45 seconds to 1 minute) then flip over and repeat on the other side. Make sure you don’t leave it on either side too long!
10. Place cooked tortilla underneath clean dish towel to keep warm.
11. Continue steps 8-10 with the rest of the dough balls.