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Homemade Flour Tortillas
February 18, 2011

You must use HOT WATER! It makes a big difference. I used 3 3/4 cups of flour, 2 tsp. of baking powder, 1 tsp. salt and 1/3 cup of Crisco Shortening. Pulsed about 6 times on food processor, then added 1 1/3 cups of HOT WATER. Pulsed till came to a nice ball. Took out of processor and hand kneaded 5-6 times. Dough is soft and easy to handle and roll out. Rested dough 10-15 minutes. Then made into 13 balls. Rolled out and placed on med. high griddle. Cooked about 15 or so seconds, flipped to other side to cook for same amount of time. then flipped 1 more time. Placed cooked tortilla in paper toweled tortilla warmer. The tortillas came out soft, beautiful and delicious. I did not have to flour the rolling pin or the dough to roll out. Perfect dough. This is my go to recipe. YOU CAN ALSO DEEP FRY INSTEAD FOR SOPAPILLAS. BUT BE SURE TO PRICK WITH FORK BEFORE ADDING TO HOT OIL IN FRYING PAN. LET COOK FOR A FEW SECONDS, FLIP AND FRY UNTIL LIGHT GOLDEN BROWN. DRAIN ON PAPER TOWELS, AND IMMEDIATELY TOP WITH CINNAMON/SUGAR. THESE ARE DELICIOUS!!!! ENJOY.

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