Flour Tortillas

Tortilla is a Spanish name pronounced as tortiya, the double L is pronounced as Y

2 cups all purpose flour
1/2 teaspoon salt
1/4 cup vegetable shortening
1/2 warm water
*2 teaspoons Baking Powder

Mix flour, baking powder and salt in a bowl, then rub shortening into flour with fingertips until mixture has fine even texture. Stir in bit by bit water until dough is formed, soft but not sticky to the hands.


Knead dough on surface 2 - 3 minutes until smooth and elastic then wrap in a plastic wrap and let it stand for 30 minutes at room temperature.

Knead dough again and divide into eight small balls for 10 inches tortillas, if you want smaller tortillas then you have to divide into even smaller balls. Cover the balls with plastic wrap to prevent them from drying.

Roll out each small ball with a rolling pin on a floured surface, do not press, turning over frequently to make a good thin 10 inches round shape tortilla. Stack tortilla between sheets of waxed paper.

Heat ungreased pan over medium heat, lay one tortilla on the pan when it becomes fairly hot. Cook for 15 - 25 seconds until the top becomes bubbly and the bottom has brown spots. Turn over the tortilla and cook for 10 - 15 seconds until the bottom gets brown spots. Remove and place the tortilla to a foil.

Repeat the above step for the remaining tortillas and stack them and cover them with a foil. Serve them immediately or wrap in a foil and keep warm in the oven. They are best eaten when they are fresh but they can be wrapped in a plastic foil and refrigerate them up to 1 week. Reheat them in oven or microwave them before using.

* You can still prepare tortillas without baking powder. Baking powder makes the tortillas more softer and fluffy even when they become cold. Would prefer the ones made without baking powder to be eaten immediately.