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1 1/2 c. unbleached flour
1/2 c. whole wheat flour
1 tsp. white sugar
1 1/2 tsp. baking powder
1 tsp. salt
5 tbsp. vegetable shortening
3/4 c. hot water
In a large bowl, mix together the flours, sugar, baking powder and salt. Using the tips of your fingers, add shortening by working
it into the dry mix until little pea-sized balls form.
Gradually add hot water while using your other hand to mix with a wooden spoon. When the dough is too stiff to mix with a spoon,
reach in with your hands and gently knead for 2 minutes.
Shape into a ball, place in a clean bowl and cover with plastic wrap. Let rest for at least 1 hour.
Next, line a baking tray or dish with parchment paper, sprinkle with flour and set aside. Uncover the dough and pinch off golf
ball-sized pieces. Roll the dough in your palms to form smooth spheres.
Dust lightly with flour, set on parchment paper and cover loosely with plastic. Repeat with remaining dough. Set the tray aside,
covered, to rest for another hour.
When you are ready to roll and cook, lightly sprinkle flour on the counter and set a ball of dough in the center, pressing lightly
to flatten. Roll the disk out with a floured rolling pin, working from the center and rolling outwards to the edges, to form
an 8? round. Repeat with remaining dough and stack tortillas between sheets of wax or parchment paper.
Heat a cast iron pan or non-stick skillet over medium-high heat. Brush lightly with oil and cook tortilla on the first side until
you see bubbles forming underneath. Flip over and cook until lightly golden. Wrap in foil and keep in a warm oven until all of
the tortillas are cooked. Serve immediately!