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I really enjoy making tortillas from scratch! They taste so good. It took me all of summer and into the fall, but I have finally perfected them. All my previous tries ended with mini tortillas, but this time I got full size 12 inchers!
4 cups flour
1 1/2 tsp salt
1/2 cup shortening
1 1/4 cup warm water (possibly a little more)
Combine flour and salt in a small mixing bowl.
Cut in the shortening.
Add water a little at a time, while stirring it in. You want the dough to be smooth and elastic. So don’t over do the water, but add enough it holds together.
Form into approximately 18 balls (just depends on the size, I got 14 this time around). Cover with a towel. This step is very important. If you don’t cover the dough part of it will dry and when you go to roll them, they won’t stretch as far.
Begin heating a griddle (I use my cast iron skillet) on medium to low heat.
Roll out the balls fairly thin, or to a desired size. Like I said, I’ve had some pretty small ones, but they still tasted great. While rolling, keep the balls covered still!
Place dough on the griddle. When bubbles begin appearing, flip dough to cook other side. It takes about a minute or two per side.
Remove from griddle and enjoy!
~Last week’s Features~
I can tell Fall is in the air with all the apple recipes linked up last week. Time to warm up with these comfort and filling foods.
I can’t enjoy Fall without a good wassail
Warm up with this Zucchini, Tomato and Chickpea Stew
Apple Cinnamon Cereal Treats are going to be a must try with any kid!
from Feeding My Temple