Homemade Tortillas – White and Whole Wheat Recipes

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

1. Whisk the flour, salt and baking powder in a large mixing bowl. Add the shortening and work it into the dry mixture with your hands until it is evenly blended in and the mixture keeps its form when squeezed. Stir in 1 cup water with a wooden spoon until the dough comes together, adding more water only as needed. The amount used here was 1 cup + 2 Tbsp water.
2. Knead the dough by hand until it turns smooth; you can do this right in the bowl. Cut it into 8 equal pieces, then form each piece into a ball. Cover the balls with plastic wrap and rest the dough for at least 30 minutes and up to 1 hour.
3. On a lightly floured surface, roll each dough ball into a 10-inch circle. For a rounder tortilla, press the ball down a bit, roll in one direction, rotate it 1/6 of a turn, roll again, then rotate another 1/6 of a turn and continue rolling and turning until the circle is about 10-inches wide.
4. Warm a large non-stick skillet over medium high heat. Lay one rolled tortilla in the hot pan and cook until bubbles start showing on top, then turn it over and cook the other side until golden brown patches appear underneath.
5. As soon as the tortilla is cooked, move it to a large Ziploc bag and close it, or fold the opening underneath so you do not have to zip and unzip while you cook. Continue the same way with the remaining tortillas. Store tortillas in an airtight container at room temperature for about 2 days, or refrigerate for up to 1 week.