Amazing Homemade Flour Tortillas

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I wish I could give this recipe more stars! I’ve been using Tortillas I from this site and thought it was the best one I had found … until this one came along. I love the fact that you don’t have to use boiled water, and that you don’t have to let it rest for 10 minutes. This was fast and easy to make. I halved the recipe and divided the dough in 8 golf-size balls and rolled out as thin as I could (about the width of a dime). It felt like I was rolling pizza dough instead. I lightly floured my rolling pin and surface when it was a bit sticky, and rolled from the center out, rotating the dough 90 degrees ever so often. I got smooth edges, but if the edges are jagged then too much lard/shortening was added. I cooked each tortilla for 10-20 seconds on the first side and a little less on the second size. The I wrapped them in a clean dishtowel and stored them in a shopping bag. THE BEST PART OF ABOUT THIS RECIPE IS THAT THE TORTILLAS ARE PLIABLE!

I wanted to make quesadillas, but didn’t have tortillas, and didn’t feel like running to the store for some. I 1/2ed this recipe because I didn’t need very many. My husband LOVED them!!! And I was wondering how he’d react, as he’s very picky. He thinks these really are so much better than store bought. I did substitute shortening for lard, and used hot water. The dough is nice and stretchy, and I could roll them very thin with a wooden roller. So delicious. I was surprised though, especially with my baking experience, that 1/2 the recipe made only 4, 8-10 inch tortillas. I guess 2 cups of flour doesn’t go far in this recipe, but there really aren’t any other ingredients so I guess that’s it. So good though. You won’t regret using this one.

I’ve been trying to make tortillas since being taught by a Spanish family about 15 years ago – without a recipe. They always turned out like thick roadmaps. THESE DO NOT. What I learned from reading reviews and my Spanish family lessons: First of all, only use this recipe then…1. Shortening works as a great substitute, lard is best 2. Use your mixer with a dough hook if you have one. 3. Should be smooth as a baby’s hiney when done kneading, no stretch/tear marks when you form a ball with the whole recipe. (Seriously. Pat the ball like you’re giving a love pat. Should be the same.) 4. Do let the 24 balls rest under a damp cloth if you can. (10-20 min) They will not stretch back and become thick 5. Use light dusting of flour on your board and pin 6. VERY IMPORTANT: pick up and turn 90 degrees every time you roll to get a round tortilla! 6. Use a dry, extremely hot cast iron skillet. 7. Roll to dime width for large thin wraps, quarter for thin tortillas 8. Once cooked, stack wrapped in a damp towel or the 1st side cooked will stay crunchy. 9. Refrigerate leftovers or they will mold in a couple of days. 10. I like to make ahead and re-heat in foil in the oven @ [email protected] HOPE THAT HELPS! Thank you LaDonna for the perfect ratio of ingredients that should be so simple but it’s not and only the Grandma’s know!

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This recipe turned out great! It was easy. I didn’t have lard, shortening or even margarine so I used butter. The tortillas turned out fine, but I couldn’t get them as thin as the ones you buy at the store they were a bit bready. I liked them like that. I made half the recipe and I did get 12 tortillas. I had left overs so the next morning I warmed them up and spread some butter and sprinkled a little cinnamon sugar over them. It was delicious with a cup of coffee. I will be making these again using shortening.

Ingredients

4 cups all-purpose flour
1 teaspoon salt
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