TRUST ME SOUNDS LIKE A LOT TO DO BUT THEY ARE FAST AND EASY ONCE YOU GET THE HANG OF IT! THE END RESULT IS ALL WORTH IT! ENJOY!!
- 3 1/2 c
- all purpose flour
- 1/3 c
- vegetable oil
- 1 tsp
- 1/2 tsp
- baking powder
- 1 c
- hot water
Work it in the bowl, moving it around the sides to pick up any flour remaining in the bowl.
Knead the dough (on a floured surface) by folding it in half, pushing it down, and folding again. I myself knead it for 10 minutes (SECRET FOR GREAT TORTILLAS IS IN THE KNEADING)
NOTE: You can roll them thinner or thicker, if you like. Just remember to adjust the cooking time for how thick they are rolled. I roll mine the way they are done in New Mexico – slightly thicker than any store bought ones.
Comal Definition - Mexican Comal or cast iron plate used to make tortillas If you do not have a comal, a large cast iron skillet or griddle works well, or even an electric griddle can be used when heated up to 400 to 450 degrees F.
1. Combine dry ingredients in a medium-sized mixing bowl and cut in shortening.
2. Make a well in center of dry ingredients. Add water, a small amount at a time, and work mixture into a dough.
3. Knead dough until smooth, cover, and set aside for 15 minutes.
4. Form dough into balls the size of an egg. Roll each ball of dough into a circle 6 inches in diameter.
5. Heat a griddle or skillet on medium-high heat. Place each tortilla on griddle and cook for approximately 1 minute on each side. (Tortilla should be lightly speckled.)