Flour Tortillas

Flour Tortillas

  • Prep: 8 min
  • Cook Time: 6 min
  • Total: 14 min
  • Serving: 6
A natural for a Mexican-inspired meal, these tortillas are made with vegetable shortening instead of the typical lard and given a flavorful kick with chili powder. Of course you can purchase a package of tortillas at the market, but making them fresh presses more love into your meal.


  • ½ cup whole wheat flour
  • ½ cup all-purpose flour
  • ¼ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 teaspoon chili powder (optional)
  • 2 tablespoons vegetable shortening, cut into pieces
  • 6 to 7 tablespoons warm water


  1. In a medium sized bowl combine the dry ingredients.
  2. Blend the shortening into the dry ingredients until it resembles a fine meal.
  3. Add water, a tablespoon at a time, and toss with your fingers until liquid is incorporated and forms a soft dough.
  4. Roll dough into a ball and knead on a lightly floured surface until dough is smooth and elastic.
  5. Divide into 6 even portions and roll into smaller balls.
  6. Cover with a damp (not moist) towel and let stand for at least 30 minutes.
  7. Place a portion of dough between two pieces of plastic wrap and roll out with a rolling pin or flatten with a tortilla press.
  8. Repeat with remaining portions, setting flattened tortillas aside under a damp towel.
  9. Preheat griddle or cast-iron skillet on high heat. Cook each tortilla for 30 to 60 seconds or until golden.
  10. Flip and cook for another minute or until golden. Remove and stack on a plate covered with a towel to keep warm until ready to serve.
  11. Tortillas are best served warm and right away.


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