These tortillas are so much more delicious than store bought! They're soft, bendable and taste great with whatever filling you like! They're easy to mix-up by hand or with your hand or stand mixer! I made them with both vegetable shortening and solid coconut oil.
3tablespoonssolid vegetable shortening or solid coconut oil(shortening such as Crisco)
3/4cupwarm water
Instructions
You can mix these by hand or with your hand or stand mixer. If using KitchenAid Stand Mixer, I mix with the flat beater and knead with the dough hook.
Stir together flour, salt and baking powder in mixing bowl. Add shortening/solid coconut oil and mix/cut-in until mixture looks sandy.
Add warm water and mix until mixture is shaggy in texture. (Switch to dough hook) Knead dough for a minute or two or until a smooth ball forms.
Cut dough into 12 equal portions, roll into balls and cover with plastic wrap. Let rest 10 minutes.
Heat skillet or griddle. Cast iron works great. (I didn't grease my cast iron.)
On lightly floured surface (I work 2 at a time, rolling and cooking) Pat each dough ball with your fingers into a 3-inch diameter round. Then roll into a very thin 6-inch round. Rotate dough and flour as needed. Roll from center out.
Place on very hot skillet/griddle. Cook for about 10 seconds, dough will form bubbles if it's nice and hot. Flip and cook for about 10 seconds on other side. Remove to cooling rack to cool. Continue rolling and cooking all tortillas.
Notes
What Kind of Fat do you use to Make Tortillas?
Lard is traditional, but I didn't have any on hand. I made mine with both solid shortening (such as Crisco) and solid coconut oil. I preferred the nice char the coconut oil tortillas developed and the dough was easy to roll-out nice and thin.
How to Store Homemade Tortillas:
Homemade tortillas taste amazing right off the griddle, but you can definitely make them ahead of time! I let them cool and store them stacked in a plastic zip-top bag. They tend to give off a little moisture in the bag and this keeps them from drying out. I store them on the counter for a day or in the refrigerator/freezer for longer.After freezing, thaw in refrigerator. They taste best and are more pliable if they are reheated. You can reheat in a skillet or on a griddle. I usually stack them on a plate, cover with a damp paper towel and microwave for 30 seconds or so.
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