Happy 1 month blogaversary to me! This little blog is doing better than I would have imagined in the one month it has been around. I have had 1300 page views, I have had a picture posted on FoodGawker, and I have a Facebook page that currently has 50 likes! I want to thank all my friends and supporters and especially my husband Gabe for being so patient with me during this whole process. This journey has been great, but it has definitely come with some stress along the way. I hope you are all enjoying the content and will continue to follow me as my hope is to inspire you all to get in the kitchen and try something new! That being said, I definitely did just that with these homemade flour tortillas. Not only did I make these from scratch, but I also documented my steps along the way in hopes to encourage you to try these and soon!
I have to admit, I was a little nervous to make these from scratch only because the store-bought ones are just fine, and that is what our family is used to. In my ever-growing effort to make more things homemade for my family, I decided to bite the bullet and give them a try. A big plus for this recipe is that I already had all the ingredients on hand! I found these really easy to make…like really easy! Although I must admit, I do need to work on getting them shaped a little better. Being in a hurry was a main part of the reason why mine are not perfectly round. It didn’t matter, because they were still delicious! Enjoy!
3 cups all-purpose flour
2 tsp. baking powder
1 tsp. salt
5 tbsp. shortening
3/4 -1 cup of water
In a food processor. Add flour, baking power, salt and shortening.
Pulse the mixture until it looks crumbly, about 5 – 8 seconds. (If you don’t have a food processor you can get the same results by using a pastry cutter or by cutting the shortening into the flour mixture with 2 forks.)
With the food processor running on low speed. Slowly add the water until the dough comes together and forms a ball.
Remove the dough from the food processor and knead for 30 seconds. Using a kitchen scale divide the dough into 12 equal portions and roll each on into a ball. Cover the balls with a clean kitchen towel and let rest for 10-15 minutes.
Using a kitchen scale divide the dough into 12 equal portions and roll each on into a ball. Cover the balls with a clean kitchen towel and let rest for 10-15 minutes.
Lightly dust a pastry mat or surface with flour. Roll each ball into a 6 inch round. Heat a non-stick skillet on medium heat. Carefully transfer the rolled tortilla to the heated skillet.
Heat the tortilla for about 8-10 seconds per side. Being careful not to overcook. You want them to be soft and not stiff.
Store the tortillas in an air tight container for up to a week or freeze them for up to 2 months.