Makes 8 servings
- 2 ½ cups flour plus extra for kneading and rolling
- 1 tsp salt
- ¼ tsp baking powder
- ⅓ cup cold vegetable shortening, cut into small pieces
- ⅔ cup warm water
In a medium bowl mix flour, salt and baking powder until well combined. Cut shortening into the flour mixture with a pastry blender until it becomes coarse in texture. Stir in water until dough forms.
Prepare work surface with flour. Place the dough on floured surface and knead until it is smooth, about 3 to 4 minutes, adding flour to the surface as needed. Form the dough into 16 round balls, equal in size. Cover the dough balls loosely with plastic wrap and let rise on counter for 30 minutes.
Preheat grill to medium temperature. Flour work surface. Roll out each dough ball into a 6- to 8-inch round tortilla. Place tortillas on the hot grill one at a time. Cook for 45 to 60 seconds and flip to the other side for an additional 45 to 60 seconds. Repeat for remaining tortillas. Stack and cover tortillas until ready to serve.
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