Flour TortillasBy Santa Fe School of Cooking
Makes 8-10 5-inch tortillas
Combine the dry ingredients in a bowl and mix well. Cut in the shortening until mix is the consistency of coarse cornmeal. Add water and mix to form a soft by not too sticky dough.
Knead about 15 times to form a smooth dough. Form into 8 to 10 equal-size balls. Cover and let stand for 20-30 minutes.
Flatten dough, rolling away from you with a small wooden dowel or rolling pin, turning dough 1/8 turn after each roll. Tortillas should be about 5 inches in diameter and of uniform thickness.
Cook tortillas on a preheated 350-degree comal, griddle, or skillet for 15 to 20 seconds on the first side; flip over, and cook for 20 seconds more while pressing down with a spatula. Keep warm in a dish towel until ready to serve.
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Ingredients and Tools available at the School of Cooking
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking powder
- 3 Tablespoons vegetable shortening