- In a medium bowl combine flour, baking powder, and salt. Using a pastry blender, cut in shortening until mixture is combined. Gradually add the warm water, tossing dough until it can be gathered into a ball (if necessary, add more water, 1 tablespoon at a time). Knead dough 15 to 20 times. Cover and let dough stand for 15 minutes.
- For 6-inch tortillas, divide dough into 12 portions; shape each portion into a ball. (For 8-inch tortillas, divide dough into eight portions; shape each portion into a ball.) On a lightly floured surface, use a rolling pin to flatten each portion into a 6-inch (or 8-inch) circle. Stack the dough circles, separating them with sheets of waxed paper.
- Place tortillas, one at a time, on a medium-hot ungreased skillet or griddle. Cook tortilla for about 30 seconds or until puffy. Turn and cook for about 30 seconds more or until edges curl slightly. Wrap tortillas in foil to keep warm.
From the Test Kitchen
To freeze tortillas, stack them separated by sheets of waxed paper. Place the stack in a moistureproof and vaporproof resealable plastic freezer bag and freeze for up to 1 month. Thaw completely before using.
Nutrition Facts (Flour Tortillas)
- Per serving:
- 89 kcal cal.,
- 2 g fat
- (1 g sat. fat,
- 1 g polyunsaturated fat,
- 1 g monounsatured fat),
- 0 mg chol.,
- 117 mg sodium,
- 15 g carb.,
- 1 g fiber,
- 2 g pro.
- Percent Daily Values are based on a 2,000 calorie diet