Ingredients
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3
-
3/4
-
2
-
1
-
-
-
-
-
-
-
-
-
-
-
Directions
Flour Tortillas,These turn out great I make about sixty at a time and freeze.,I decided to try these since they had no added fat, they were good, easy to make and tasty. I made half a recipe and then divided the tortilla balls in half to make smaller tortillas. I found it easier to roll them into rounds this way and they fit my comal better. I will make them again, thanks Dancer^!,I’ve used this recipe for awhile and keep forgetting to post a review. I just finished making a dozen and they turned out wonderful as always. They are so tasty! Mine always come out a little tough, but putting them in a plastic bag to seal the heat in really does soften them up. Thanks for sharing the recipe…it is definitely a keeper!
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Steps
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1
Done
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Stir Together Flour, Baking Powder and Salt. |
|
2
Done
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Gradually Stir in Enough Warm Water to Form a Crumbly Dough; Then Work Dough With Your Hands Until It Holds Together. |
|
3
Done
|
Turn Out Onto a Board and Knead Until Smooth. |
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4
Done
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Divide Into 12 Pieces and Shape Each Into a Smooth Ball. |
|
5
Done
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Cover Lightly With Plastic Film and Let Rest About 15 Minutes. |
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6
Done
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For Each Tortilla, Flatten One Ball Into a 4 or 5-Inch Patty, Then Roll Into a 9-Inch Round, Rolling from Center to Edges. |
|
7
Done
|
Turn Tortilla Often, Stretching Dough as You Carefully Peel It Off Board. |
|
8
Done
|
Make Sure These Are Paper Thin, the Thinner, the Better! |
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9
Done
|
as Each Tortilla Is Shaped, Place on Preheated, Dry, Heavy Griddle or Heavy Wide Frying Pan Over Medium-High Heat. |
|
10
Done
|
on a Preheated Electric Griddle Set at Medium-High Heat or About 375 Degrees. |
