While preparing supper tonight I went to the refrigerator to get the last of the ingredients for my dinner—tortillas. I thought I had purchased a package but they were nowhere to be found. My daughter was talking to me on Facetime and suggested that I make some from scratch. So I did, and was so happy at how easy they were to make and how delicious they were.
Homemade Flour Tortillas
Adapted from Gourmet
2 cups all-purpose flour
1 teaspoon salt
1/4 cup Crisco shortening
1 tablespoon vegetable oil
1/2 cup warm water
- Stir together flour with salt in a bowl. Cut in Crisco with a fork or pastry cutter to a meal-like texture.
- Slowly pour vegetable oil over the mixture and stir in warm water with a fork to form dough.
- Knead on a lightly floured surface a few minutes until smooth and elastic. Dust hands occasionally with flour if dough becomes sticky.
- Form dough into a ball, cover with plastic wrap, and let rest for one hour. Heat a griddle or cast-iron skillet over low heat until hot.
- Cut dough into 12 equal-size portions and roll each into a ball.
- Roll out one ball at a time using just enough flour to prevent dough from sticking. Keep remaining dough covered with plastic wrap. Roll out each ball into an even circle. Cook each tortilla as you roll the next.
- Cook the tortilla for a half-minute to a minute until it form bubbles. Turn it over and cook the other side. Remove onto a towel or rack to cool.