Homemade Flour Tortillas

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• Homemade Flour Tortillas

• 16.5 ounces cups all-purpose flour (about 3 cups)
• 2 teaspoons baking powder
• 1 teaspoon salt
• 5 tablespoons vegetable shortening
• Combine the flour, baking powder, salt, and shortening in the bowl of a food processor fitted with the dough blade.
• Pulse the mixture until the mixture is crumbly, about 5 seconds. Scrape down the sides of the bowl. (If you don't have a food processor, this same effect can be achieved with a pastry cutter or two forks.)
• 1 cup water
• With the food processor running, add the water in a slow steady stream until the dough just forms a cohesive ball.
• Knead for 30 seconds more, until the dough is tacky. If the dough is too sticky, add a bit more flour.
• Transfer the dough to a lightly floured work surface and divide into 8 equal pieces (about 3.5 ounces per piece). Cover with a clean kitchen towel and let rest for 10 minutes.
• Heat a large skillet over medium heat. Working with one dough ball at a time and keeping the others covered, pat the ball into a disc.
• Dust lightly with flour and roll the dough into a very thin circle, 8 inches in diameter.
• Carefully transfer the shaped tortilla to the heated skillet and cook each side for 10-20 seconds, just until bubbles form and are lightly browned. (Do not overcook or the tortillas will be too stiff.) Repeat this process with the remaining dough balls, lowering the heat as needing to prevent burning. Store in an airtight bag in the refrigerator for up to 1 week, or freeze.

• 16.5 ounces cups all-purpose flour (about 3 cups)
• 2 teaspoons baking powder
• 1 teaspoon salt
• 5 tablespoons vegetable shortening
• 1 cup water

1. Combine the flour, baking powder, salt, and shortening in the bowl of a food processor fitted with the dough blade.
2. Pulse the mixture until the mixture is crumbly, about 5 seconds. Scrape down the sides of the bowl. (If you don't have a food processor, this same effect can be achieved with a pastry cutter or two forks.)
3. With the food processor running, add the water in a slow steady stream until the dough just forms a cohesive ball.
4. Knead for 30 seconds more, until the dough is tacky. If the dough is too sticky, add a bit more flour.
5. Transfer the dough to a lightly floured work surface and divide into 8 equal pieces (about 3.5 ounces per piece). Cover with a clean kitchen towel and let rest for 10 minutes.
6. Heat a large skillet over medium heat. Working with one dough ball at a time and keeping the others covered, pat the ball into a disc.
7. Dust lightly with flour and roll the dough into a very thin circle, 8 inches in diameter.
8. Carefully transfer the shaped tortilla to the heated skillet and cook each side for 10-20 seconds, just until bubbles form and are lightly browned. (Do not overcook or the tortillas will be too stiff.) Repeat this process with the remaining dough balls, lowering the heat as needing to prevent burning. Store in an airtight bag in the refrigerator for up to 1 week, or freeze.