NEVER FAIL FLOUR TORTILLAS
"These tortillas have a "puffy" texture, similar to the wraps used in some restaurant sandwiches. Make sure to keep them covered after baking on the griddle to keep them soft."
3 1/2 cups flour
1 tsp. salt
3/4 tsp. baking powder
1/3 cup shortening
1 cup warm milk (105 to 115 degrees F)
Combine first 3 ingredients; stir well. Cut in shortening with pastry blender until mixture resembles coarse meal. Stir in milk, mixing well. Turn dough out onto a smooth surface; knead about 3 minutes.
Divide dough into 10 equal portions. Roll each with a rolling pin into a very thin circle, about 8 inches in diameter, turning dough and rolling on both sides.
Heat an ungreased skillet over medium heat; cook tortillas about 2 minutes on each side or until lightly browned, being careful not to let tortillas wrinkle. Pat tortillas lightly with spatula while browning the second side. Serve hot.
Makes 10 tortillas
From Jude - In Tim's memory
"These tortillas have a "puffy" texture, similar to the wraps used in some restaurant sandwiches. Make sure to keep them covered after baking on the griddle to keep them soft."
3 1/2 cups flour
1 tsp. salt
3/4 tsp. baking powder
1/3 cup shortening
1 cup warm milk (105 to 115 degrees F)
Combine first 3 ingredients; stir well. Cut in shortening with pastry blender until mixture resembles coarse meal. Stir in milk, mixing well. Turn dough out onto a smooth surface; knead about 3 minutes.
Divide dough into 10 equal portions. Roll each with a rolling pin into a very thin circle, about 8 inches in diameter, turning dough and rolling on both sides.
Heat an ungreased skillet over medium heat; cook tortillas about 2 minutes on each side or until lightly browned, being careful not to let tortillas wrinkle. Pat tortillas lightly with spatula while browning the second side. Serve hot.
Makes 10 tortillas
From Jude - In Tim's memory
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