Soft and fluffy tortillas are perfect for tacos, burritos, wraps… and for eating on the go!
From Bridget Edwards of Bake to 350.
Preparation:
Cook:
Level: Easy
Serves: 12
Ingredients
- 3 cups Unbleached all-purpose flour
- 1 teaspoon Kosher salt (or fine sea salt)
- ½ teaspoon baking powder
- 4 tablespoons Shortening
- 1 cup Very hot water
Preparation
Mix flour, salt and baking powder together. Using your hands, press down on the shortening, making sure it is evenly distributed and no large chunks of shortening remain.
Add lukewarm water and stir quickly to form a shaggy dough. Place on a flour coated surface and knead until smooth. Return the dough to the bowl and cover. Let stand 10 minutes.
Divide and roll the dough into 12 balls. Cover with plastic wrap. Heat a cast iron skillet or comal until very hot.
Coat a rolling pin and its surface with flour. Roll each ball into a circle, swirling the dough as you roll for a rounder tortilla. The tortillas should be thin, about 6 to 7 inches in diameter.
Place on the hot skillet and cook until you see bubbles in the batter, about 1-2 minutes. Flip and cook the other side for another 1-2 minutes.
Remove from skillet and place in a folded kitchen towel. Repeat with the rest of the dough, stacking all the tortillas inside the kitchen towel.
Serve hot.
