Homemade Tortillas – White and Whole Wheat Recipes
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Category
breads
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Cusine
Mexican
What do you need?
How to make?
Ingredients
3 cups all-purpose flour
1 1/2 tsp salt
1 tsp baking powder
1/3 cup shortening or lard
1 - 1 1/4 cups very warm water
You\'ll also need large Ziploc bag
3 cups whole wheat flour
3 Tbsp shortening
3 Tbsp canola
2 tsp sesame seeds
1 1/4 - 1 1/2 cups very hot water
You\'ll also need a large Ziploc bag
Directions
In a large mixing bowl, whisk together flour, salt and baking powder. Using your hands, rub the shortening into the flour mixture until evenly distributed . Pour in 1 cup water and use a wooden spoon to stir until mixture comes together, adding additional water as needed . Knead mixture by hand until smooth . Divide mixture into 8 equal portions and shape each portion into a ball. Cover dough balls with plastic wrap and let rest at least 30 minutes and up to 1 hour. Roll each ball out on a lightly floured surface into a 10-inch circle . Heat a large non-stick skillet over medium high heat. Place rolled tortilla in hot skillet and cook until bubbles begin to appear on the surface, then flip tortilla to opposite side and cook until golden brown spots begin to appear on bottom. Immediately transfer cooked tortilla to a large Ziploc bag and seal bag . Repeat process with remaining tortillas. Tortillas can be stored in an airtight container at room temperature for about 2 days or in refrigerator up to 1 week.