Tortillas II


Fresh and tender wheat flour tortillas are great with breakfast, lunch or dinner.

Original recipe makes 12 tortillas


2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 tablespoon shortening
1/2 cup water

  • PREP

    40 mins

  • COOK

    2 mins


    50 mins


  1. In a large mixing bowl, combine together flour, salt and baking powder. Cut in shortening until mixture resembles coarse cornmeal.
  2. Add the water and mix until the dough can be gathered together. If necessary, add more water (1 teaspoon at a time) until the dough comes together. Cover the dough with a damp cloth and let rest for 15 minutes.
  3. Divide the dough into 12 equal pieces and roll into rounds. On a lightly floured surface, use a rolling pin to flatten and stretch each round into a circle 7 inches across.
  4. Cook on an ungreased skillet over medium high heat until brown spots begin to appear on the tortillas. Keep covered with a clean, dry towel until ready to serve.


Calories: 171 kcal
Carbohydrates: 32 g
Cholesterol: 0 mg
Fat: 2.5 g
Fiber: 1.1 g
Protein: 4.3 g
Sodium: 470 mg