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Thick-Style Flour Tortillas

Rated as 4.5 out of 5 Stars
3 made it  |  0 reviews   |  1 photos
317

"Most flour tortillas use lard or vegetable shortening as one of the ingredients. This recipe uses canola oil with the same great tortilla taste. A great alternative for those of you who are allergic to soy products. Add a bowl of green chili and then get ready to sop it up with a tasty tortilla. Store tortillas in the refrigerator in a gallon-size plastic bag or place in the freezer."
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Ingredients

37 m servings 166
Original recipe yields 14 servings (14 8-inch tortillas)

Directions

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  1. Mix flour, baking powder, and salt together in a large bowl.
  2. Combine water and canola oil in a separate bowl. Mix into the flour mixture with a fork until dough forms a ball, adding 1/4 cup water if dough is too dry.
  3. Knead dough until smooth, 3 to 4 minutes. Divide into 14 egg-size balls. Cover bowl with a cotton towel. Let dough rest for 10 to 15 minutes.
  4. Roll 1 ball dough into an 8-inch tortilla on a floured work surface. Repeat with remaining dough.
  5. Preheat an ungreased cast iron griddle on medium-high heat. Place 1 tortilla on the hot griddle; cook until browned spots form, about 1 minute per side. Transfer to a plate; cover with a cotton towel to keep warm. Repeat with remaining tortillas, stacking them under the towel.

Footnotes

  • Cook's Note:
  • To reheat tortillas, place in the microwave for 10 seconds.

Nutrition Facts


Per Serving: 166 calories; 4.4 27.4 3.7 0 237 Full nutrition

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