These tortilla's are GREAT! Although they are not considered traditional, they are light, fluffy & definitely a crowd pleaser in my home. These tortillas are not as thin & flexible as store bought. They have more of the texture of a Taco Bell "Chalupa", but aren't quite as thick. They can be used in any recipe from fajitas to quesadillas. I like to use leftover tortillas for breakfast wraps, too. They will store in the fridge for up to a week & can be stored in the freezer for a month. I hope you & your family enjoy them as much as mine did!
HOMEMADE TORTILLAS
Ingredients:
* 4 cups white or whole wheat flour (I like to use half & half)
* 1-1/2 teaspoons salt
* 1-1/2 teaspoons baking powder
* 2 teaspoons of sugar (optional - helps bring out wheat flavor)
* 1/3 cup shortening
* 1 1/4 - 1 1/2 cups of water
Directions:
1. In a large bowl combine the flour, salt, sugar (optional) and baking powder.
2. Cut the shortening into the dry ingredient using a knife or fork. The flour mixture should become "crumbly".
3. Next, add the water a 1/2 cup at a time, until the dough forms into a ball. You may need to add a little more or less water depending on the humidity of your home.
4. Knead dough 15-20 times, then let it rest in the bowl for about 10 minutes.
5. Form the dough into 10 or 12 equal size smaller balls, then roll in a bit of flour to coat each ball evenly.
6. Using a rolling pin, roll out the dough on a well floured surface into 6-7 inch thin rounds. Roll out each ball using this method.
7. In a hot, DRY griddle or pan, cook tortilla. You will know it's time to flip it over when the dough becomes fluffy & has some brown cooked areas on the underside.
8. Stuff with your favorite fillings & ENJOY!
