Description
I learned how to make these growing up watching my mother Alma. We have never used an actual recipe, but for your convenience I came up with one.
Ingredients
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons salt
- ¾ cup shortening
- ¾ cup hot water
Instructions
- Combine flour
- baking powder
- and salt together in a large bowl. Cut in shortening by hand
- or with a pastry cutter until mixture is crumbly. If mixture looks more floury than crumbly
- add one or two more tablespoons of shortening. Add about 3/4 cup hot water
- or just enough to moisten.
- Knead dough by hand or with a large fork
- rubbing dough against the sides of the mixing bowl to gather any clinging dough. If dough still sticks to the side of the bowl
- add a couple more tablespoons of flour until dough forms a soft round shape. For best results
- cover dough with a clean dish towel
- and let it rest for about an hour or so.
- Divide dough into 12 equal-sized balls. Roll each ball on a lightly floured surface to about 1/8-inch thick.
- Heat a cast iron skillet over medium heat.
- Place a tortilla in the preheated pan and cook until browned and slightly puffy
- about 30 seconds to 1 minute. Turn tortilla over to brown on second side
- about 30 seconds or a minute more; transfer to a plate. Repeat with each piece of dough. Keep cooked tortillas covered with a towel to stay warm and moist until ready to serve.
Prep Time: 30 mins
Cook Time: 25 mins
Total Time: 55 mins
Servings: 12