Email to Magnolia Lane      

Recipe Categories: Magnolias's HOME PAGEAPPETIZERS BBQ BEANS-SPUDS-YAMS BEEF BEVERAGES BREAD BREAD-MACHINE BREAKFAST CAKESandPIES CAMPING CANDY CASSEROLES CHEF-TIPS-HINTS COOKIES CROCKPOT DESSERTS DIABETIC EGGS EMERILS FISHandSEAFOOD FONDUES FROZEN_DESSERTS FRUIT JAM-JELLY-PICKLES_ETC LOW-CARB LOWFAT MARINADES MEATLESS MEATS MEXICAN NON-FOOD-ITEMS ORIENTAL OTHER-ETHNIC-FOODS OTHER_MEATS PASTA-and-RICE PASTRIES PET-TREATS PIZZA PORK POULTRY PRESSURECOOKER RICE SALADS_ETC SANDWICHES SAUCES SIDE_DISHES SNACKS SOUPSandSTEWS SPECIAL-DAYS SPICES-RUBS-MIXES-SUBSTITUTES VEGETABLES VEGETARIAN

Flour Tortillas




Source of Recipe


Shanny


Recipe Introduction


Roll your own! ;->


List of Ingredients




2 cups flour
1 tsp. salt
2½ - 2¾ tbsp. solid shortening
3/4 cup warm water

Recipe



Combine flour & salt, cut in shortening until mixture resembles coarse crumbs. Add water & knead together, adding a little flour if needed, to make a nice elastic dough.

Allow dough to set 30 minutes before dividing it into small round pieces - will make about 15 or 16 if you want 8" tortillas. For larger tortillas, divide into fewer pieces.

After dividing the dough; wrap in plastic & allow to set for an hour; this relaxes the gluten and makes 'em lots easier to roll out.

On a lightly floured surface, roll each ball to the desired size tortilla; dust off excess flour and fry for a few seconds on each side on a preheated griddle or skillet (cast iron works really well since you can get it really hot). It's time to flip it when the dough begins to bubble, and it's done when it has golden spots.