Flour Tortillas

1. 1

   Stir the flour, salt, and baking powder together. Using your hands, press in the shortening, making sure it is evenly distributed and no large chunks of shortening remaining.

2. 2

   Add the warm water and stir quickly to form a shaggy dough. Dump onto a flour-coated surface and knead until smooth. Place the dough back into the bowl and cover. Let rest for 10 minutes.

3. 3

   Divide and roll the dough into 12 balls. Cover with plastic wrap. Heat a cast iron skillet or comal until very hot.

4. 4

   Coat a rolling pin and surface with flour. Roll each ball into a circle, rotating the dough as you roll for a more round tortilla. The tortillas should be thin, about 6 to 7 inches inches in diameter.

5. 5

   Place on the hot skillet and cook until you see bubbles in the dough, about 1-2 minutes. Flip and cook on the other side another 1-2 minutes.

6. 6

   Remove from the pan and place inside a folded dishtowel. Repeat with the remaining dough, stacking all of the tortillas inside the dishtowel.

7. 7

   Serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.