Tortilla Mix

16 C. flour (use unbleached or add up to 1/2 whole wheat)
2 Tbsp. baking powder
2 Tbsp. salt (you can use a little less, but some salt really does make a difference in the flavor)
1/2 C-1C. shortening (I like about 3/4 C. of palm shortening (no trans fat!))

This recipe makes a lot! It can be stored in the pantry for up to 6 months, but if you want less you can easily cut the recipe in half :)

You can also make the recipe with the same amount of butter as shortening, but it will only last a couple of months and has to be stored in the refrigerator.

Combine dry ingredients in a bowl and stir with whisk to fully mix. Cut in shortening with pastry blender or hands. Store mix in airtight container.


To Make:

Place 2 C. tortilla mix in a bowl, making a well in the center. Add 1/2-3/4 C. warm water, a little at a time, mixing until you have a soft dough.

Knead dough for a short time till it becomes elastic.

Cover with plastic and let it rest 10-15 minutes.

Form small balls, pull the dough around the bottom of the ball to make top smooth. Set aside, covered with plastic wrap.

Dip dough balls in flour and roll out thinly.

Cook on preheated dry griddle until top begins to bubble, Flip and cook for about 15 seconds more.

Wrap in plastic wrap and store in refrigerator.

Serving Size: Makes approximately 96 tortillas--or 12 tortillas per 2 cups of mix (of which there are about 8 servings)

Number of Servings: 96

Recipe submitted by SparkPeople user WATER202.