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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 103.5
  • Total Fat: 3.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 185.8 mg
  • Total Carbs: 0.5 g
  • Dietary Fiber: 0.7 g
  • Protein: 2.3 g

View full nutritional breakdown of Flour Tortillas calories by ingredient
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Flour Tortillas

Submitted by: MODESTA
Flour Tortillas

Introduction

Instead of using Lard which the original recipe calls for I use vegetable shortening, You can also use Olive Oil (my favorite way) Instead of using Lard which the original recipe calls for I use vegetable shortening, You can also use Olive Oil (my favorite way)
Number of Servings: 16

Ingredients

    4 Cups Better for Bread Flour (Gold Medal)
    2 tsp Baking Powder
    1 tsp salt
    4 T. Crisco Vegetable Shortening (or Olive Oil)
    1-1-1/2 C Warm Water

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Directions

In Large Bowl, combine flour, baking powder, and salt. Cut in shortening until combined. Gradually add 1 C warm water, tossing together until dough can be gathered into a ball (if necessary, add more water, 1 T at a time) Knead dough 15 -20 minutes. Cover and let dough rest for 15 minutes.
For 6 inch tortillas, divide the dough into 24 equal portions; shape into balls, If you want bigger tortillas divide accordingly.
On lightly floured surface, use a rolling pin to flatten each ball of dough into a 6 inch circle (or bigger depending what size you want the tortillas to be) Stack the tortilla circles, separating them with two layers of waxed paper.
Place the tortillas, one at a time on a medium hot ungreased skillet or griddle. Cook tortilla for 20-30 seconds or until puffy. Turn and cook 20-30 seconds more or until edges curl slightly. wrap tortillas in foil. Makes 24 (6 inch) or 16 (8 inch) tortillas.

Number of Servings: 16

Recipe submitted by SparkPeople user MODESTA.






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