I have been wanting to make tortillas for the longest time. I got really intimidated by the process and I'm honestly not sure why. It's basically like making pizza dough and then cooking it like pancakes. It's not THAT difficult. Once I got the courage to make them, I'm so glad I did. I had to keep myself from eating the ones that were done so that we could have tacos for dinner.
I decided to use the whole wheat flour I had on hand. This was right before we moved last summer (yeah...still trying to catch up on recipes I made THAT long ago) and I didn't want anything to go to waste. They turned out completely fine and were delicious! I need to remember to make them more often!
What you need:
- 3 cups whole wheat flour
- 2 tsp. baking powder
- 1 heaping tsp. salt
- 5 Tbsp. shortening
- 3/4 to 1 cup warm water
- In a food processor, pulse flour, baking soda, and salt.
- Add shortening and process until it is evenly crumbly. Scrape the sides.
- While the processor is on, slowly add water until it forms a ball.
- Knead for about 30 seconds and is a little tacky.
- Transfer to a lightly floured surface and divide into 12 golf ball-sized balls. Cover with a kitchen towel and let rest for 10 minutes.
- Heat a large skillet over medium heat.
- Working with one ball of dough at a time, keeping the others covered, roll out with a rolling pin until it's very thin and about an 8-inch circle.
- Add to heated skillet and cook for 10 to 20 seconds on each side.
- Once cooked, put on a plate and cover with a kitchen towel. Repeat with remaining dough.
- Serve immediately or store for up to 3 days in a ziploc bag.
Recipe adapted from Seeded At the Table
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