Homemade Tortillas
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 200.6
- Total Fat: 5.7 g
- Cholesterol: 0.0 mg
- Sodium: 352.9 mg
- Total Carbs: 32.0 g
- Dietary Fiber: 1.1 g
- Protein: 4.3 g
View full nutritional breakdown of Homemade Tortillas calories by ingredient
Number of Servings: 12
Ingredients
-
4 cups flour
1 1/2 tsp. salt
1 1/2 tsp. baking powder
1/3 cup shortening
1 cup to 1 1/4 cup water
wax paper
Oil is optional
Directions
In a large bowl combine the flour, salt, and baking powder. Cut shortening in with a fork. When flour is crumbly, add the water. Stir dough with fork till it makes a cohesive ball of dough. May need to add extra small spoonfulls of water if the dough is too dry but careful not too much.
When dough forms a ball, knead it about 20 times. Let it rest in the bowl 10 minutes. After it rests, form into 10-12 equal balls. Roll each ball in a little flour, to coat the outside evenly.
Tape down a piece of wax paper to the counter. Take another sheet and place it on top. Put a ball in the middle of the two sheets and roll dough out ith a rolling pin into a 6-7 inch circle. Try to get as thin as you can. Loosen the tortilla from the rolling surface.
Flop it onto a hot dry skillet. Cook about 30 seconds, till the underside is dry, with a few brown spots. I cooked on about 6 so medium high heat and that worked good. Flip and cook the other side the same. Transfer cooked to a plate, and cook all the same way.
Not as flexable as store bought but to help this place them in a plastic bag still warm. Let cool in the bag. Makes about 12
Number of Servings: 12
Recipe submitted by SparkPeople user BBSWEETIE1525.
When dough forms a ball, knead it about 20 times. Let it rest in the bowl 10 minutes. After it rests, form into 10-12 equal balls. Roll each ball in a little flour, to coat the outside evenly.
Tape down a piece of wax paper to the counter. Take another sheet and place it on top. Put a ball in the middle of the two sheets and roll dough out ith a rolling pin into a 6-7 inch circle. Try to get as thin as you can. Loosen the tortilla from the rolling surface.
Flop it onto a hot dry skillet. Cook about 30 seconds, till the underside is dry, with a few brown spots. I cooked on about 6 so medium high heat and that worked good. Flip and cook the other side the same. Transfer cooked to a plate, and cook all the same way.
Not as flexable as store bought but to help this place them in a plastic bag still warm. Let cool in the bag. Makes about 12
Number of Servings: 12
Recipe submitted by SparkPeople user BBSWEETIE1525.