Homemade Flour Tortillas
Flour tortillas for small hand burritos or snacking
Equipment
- Cast Iron Skillet
- Rolling Pin
Ingredients
- 2ΒΌ cups flour preferably Mexican brand like El Rosal or Selecta
- 3 tbsp shortening
- 1 tbsp salt
- 1 cup water lukewarm
Instructions
- Place dry ingredients into a mixing bowl.
- Break up shortening into small pea sized pieces into the dry ingredients.
- Massage the shortening into the flour a little bit until all pieces are covered in flour.
- Pour water into the dry mixture and knead until a dough ball forms. The mixture might be wet and sticky. Continue kneading until the flour absorbs the water and the dough is less sticky. You can add more flour a tablespoon at a time if the mixture is still too sticky.
- Let the dough rest for 10-15 minutes.
- separate the dough into 8 equal pieces and roll each out until a thin tortilla is formed.
- Heat a cast iron skillet on medium high heat until it is heated through and very hot.
- Cook one tortilla at a time on the hot cast iron skillet. When large bubbles appear on the tortilla, flip and cook the other side for an additional 15-30 seconds.
- Keep the tortillas warm for use or store in a ziplock bag for up to 5 days.