Rating: 4.5 stars
12 Ratings
  • 5 star values: 8
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe Summary

prep:
25 mins
cook:
2 mins
additional:
10 mins
total:
37 mins
Servings:
14
Yield:
14 8-inch tortillas
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Ingredients

14
Original recipe yields 14 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix flour, baking powder, and salt together in a large bowl.

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  • 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.

  • 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.

  • Roll 1 ball dough into an 8-inch tortilla on a floured work surface. Repeat with remaining dough.

  • 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.

Cook's Note:

To reheat tortillas, place in the microwave for 10 seconds.

Nutrition Facts

166 calories; protein 3.7g; carbohydrates 27.4g; fat 4.3g; sodium 237.1mg. Full Nutrition
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