Flour tortilla mix
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A pantry mix of flour, baking powder, salt and shortening that makes about 60 tortillas. Stir in water, roll thin and cook on a dry skillet.
Ingredients
Mix
- 8 cups flour
- 1 Tbsp baking powder
- 1 Tbsp salt
- 1 1/4 cups shortening
Per batch of tortillas
- 2 cups tortilla mix
- 1 cup water
Equipment
- mixing bowl
- whisk
- rolling pin
- skillet
Directions
- Whisk the flour, baking powder, and salt well. Cut in the shortening until the mixture looks like coarse, pea-sized crumbs, then use your hands to break up any clumps.
- To make tortillas: stir the water into 2 cups of the mix until a soft dough forms, then knead it briefly until smooth.
- Split the dough into 15 balls, cover them, and let them rest for 10 to 15 minutes.
- Roll each ball out as thin as you can.
- Cook on a dry griddle or skillet over medium-high heat for about 2 minutes per side, until light brown spots show and the tortilla puffs a little. Keep warm by stacking them in a clean towel.
Notes
Storage: airtight container labeled with the date; 3 to 4 months in a cool pantry, 6 months refrigerated, up to 12 months frozen. Stir or shake before using if stored a while.
Nutrition
Serving: 322g | Calories: 1478kcal | Carbohydrates: 192g | Protein: 26g | Fat: 67g | Saturated Fat: 16g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 2138mg | Potassium: 269mg | Fiber: 6.8g | Sugar: 0.7g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 241mg | Iron: 12mg
Nutrition is an estimate per serving from USDA FoodData Central, for 4 batches; flour counted as all-purpose flour, shortening counted as vegetable shortening. Brands and portions vary, so use it only as an approximation.
