- This topic has 1 reply, 1 voice, and was last updated December 12, 2012 at 5:29 pm by .
- December 12, 2012 at 5:29 pm #312884
16 C. flour (use unbleached or add up to 1/2 whole wheat)
2 Tbsp. baking powder
salt (you can use a little less, but some salt really does make a difference in the flavor)
1/2 C-1C. shortening (I like about 3/4 C. of palm shortening (no trans fat!))
Combine dry ingredients in a bowl and stir with whisk to fully mix. Cut in shortening with pastry blender or hands. Store mix in airtight container.
Place 2 C. tortilla mix in a bowl, making a well in the center. Add 1/2-3/4 C.
warm water, a little at a time, mixing until you have a soft dough. Knead dough for a short time till it becomes elastic. Cover with plastic and let it rest 10-15 minutes.
Form small balls, pull the dough around the bottom of the ball to make top smooth. Set aside, covered with plastic wrap. Dip dough balls in flour and roll out thinly.
Cook on preheated dry griddle until top begins to bubble, Flip and cook for about 15 seconds more.
To keep warm: stack between towels.
Wrap in plastic wrap and store in refrigerator.
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