- 4 cups flour [all purpose or gluten free flour blend*]
- 1 teaspoon salt
- 2 teaspoons baking powder
- 2 tablespoons Crisco shortening
- 1 ½ cups water
- Whisk the flour, salt, and baking powder together in a mixing bowl.
- Mix in the shortening with your fingers until the flour resembles cornmeal.
- Add the water and mix until the dough comes together; place on a lightly floured surface and knead a few minutes until smooth and elastic.
- Divide the dough into 24 equal pieces and roll each piece into a ball.
- Preheat a large skillet over medium-high heat.
- Use a well-floured rolling pin to roll a dough ball into a thin, round tortilla.
- Place into the hot skillet, and cook until bubbly and golden; flip and continue cooking until golden on the other side.
- Place the cooked tortilla in a tortilla warmer; continue rolling and cooking the remaining dough.
- *Gluten free flour blend: This is the best combination for my personal uses and has never failed me. I purchased a majority of the ingredients at an Asian market (at less than $.99/lb) and the other ingredients marked were Bob Red Mill brand. Cornstarch was Argo brand. 300 grams superfine brown rice flour (Bob’s Red Mill), 250 grams sweet rice flour (Asian market), 150 grams tapioca flour (Asian market), 100 grams sorghum flour (Bob’s Red Mill), 100 grams potato starch (Asian market), and100 grams cornstarch (Argo brand)
- Whisk together the above flours and store in an air tight container.
- To use, measure out 140 grams for every cup called for in your favorite baking recipe (NOT yeast bread recipes.)
- Add 1/2 teaspoon xanthan gum for every cup used in the recipe as well to help with texture and binding.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Calories: 212 kcal
- Sugar: 1 g
- Sodium: 241 mg
- Fat: 11 g
- Saturated Fat: 1 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 5 g