Flour Tortillas

Makes 12-18 Tortillas


  • scant (just less than) 4 cups all-purpose flour + more for dusting
  • 1 heaping tsp salt
  • 1 tsp baking powder
  • ½ cup vegetable shortening
  • 1 – 1¼ cups hot water


  1. In a large bowl, mix flour, salt and baking powder and stir to combine
  2. Cut in shortening until in coarse pieces
  3. Add warm water and knead dough until well incorporated, about 3-5 minutes
  4. Divide into 12-18 balls, flattening the underside slightly with your thumb. Lay on sheet tray or cutting board and dust with flour. Cover with a cloth and let them sit for 15-20 minutes to rest
  5. Preheat a skillet (or a comal) to medium-high, or a griddle to 375º
  6. Flatten ball with palm and roll out with rolling pin. If necessary, lightly sprinkle flour on top to help roll out easier and preventing from sticking. With rolling pin, start in center and roll up and back, picking up, flipping and rotating - ½ turn. Roll one at a time, and cook after each are rolled
  7. Transfer immediately onto the hot, ungreased griddle or skillet. Cook 2 minutes on the first side, or until the dough had bubbled and lightly  browned. Flip and cook another 30-45 seconds on opposite side
  8. Serve with Amanda's Steak Fajitas, fillings of choice, or simply enjoy hot and slathered with butter