Thick Style Canola Oil Flour Tortillas Recipe

How to make it

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• Mix dry ingredients in a large bowl.
• Add 1/4 cup of chilled canola oil. Cut into flour mixture using a pastry blender or 2 knives until dough has a small pea-sized crumbly appearance.
• Then add 1 and 1/4 to 1 1/2 cups of warm water. Mix with a fork, forming into a ball.
• Use your hands to knead the dough in the bowl for 3-4 minutes. Add a small amount of flour if the dough is sticking to your hands. The dough should have a smooth appearance.
• Form the dough into 12 to 16 balls about the size of an egg.
• Cover the bowl with a cotton towel to keep tortillas from drying out. Let dough rest for 10-15 minutes. Meanwhile preheat a cast iron griddle on medium high heat.
• Roll out one tortilla at a time using a rolling pin on a floured piece of waxed paper. The tortilla should be around 6 to 8 inches in diameter. (You may prefer cutting a plastic gallon size bag and using 1 side of the plastic.)
• Place the tortilla on a hot griddle (not greased.) Turn the tortilla with a spatula when small areas are browned, (less than a minute.)
• Stack and cover the tortillas with a cotton towel or foil until ready to serve.
• Store tortillas in the refrigerator in a gallon size plastic bag or place in the freezer.
• To reheat tortillas, place in the microwave for 10 seconds.