How to make it

  • Combine all of the dry ingredients, then cut in or work in the shortening using a pastry blender or two knives or your hand. Add the warm water, starting with 3/4 cup and mix well. Continue to add water until a soft, cohesive dough is formed. Heat a comal, tapa or griddle to medium heat. Then, form a ball of dough into a flattened disk, cupping the outside edges a bit to form a round. Using a bollilo or rolling pin, roll into a round disk about 1/8 inch thick and about 8 inches in diameter or to your preference. Bake one at a time on a hot griddle until the surface bubbles. Turn only once, the first side should have brown flecks. Bake until the second side has slightly browned - should brown in a very short time. Keep warm in a tortilla keeper or wrapped in a cloth until served.
  • Note: Will freeze in a sealed plastic bag for up to three months.

Reviews & Comments 2

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    " It was excellent "
    crabhappychick ate it and said...
    If this works and results in a flexible, delicious flour tortillas...well, Peeta, you will have my undying gratitude! I miss my flour tortillas!
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    " It was excellent "
    quaziefly ate it and said...
    I know what to do with this recipe. Thank you for sharing it! Five!
    Was this review helpful? Yes Flag

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