2½ cups flour (can use ½ cup whole wheat flour)
1 Tb. baking powder
1 tsp. salt
½ cup shortening or lard
¾ cup hot water

Mix flour, baking powder, salt. Cut in shortening, mix well until little balls form. Pour hot water into mix a little at a time. Mix dough well (dough will not be sticky and will be elastic). These are not biscuits, so don’t be afraid to handle the dough. If you don’t knead the dough enough, your tortillas will not be  flexible. Shape into 2 inch balls and roll into a thin round circle with a rolling pin. Cook on a medium hot grill until small light brown spots appear. Flip and cook on other side. Keep finished tortillas covered to keep them warm and soft while you cook the rest. Makes 10 to 13 tortillas. Traditional recipes omit the baking powder and use lard instead of shortening. They let the dough rest after mixing it for about an hour before forming the tortillas.

Becky's Note: After eating homemade tortillas, it is hard to go back to eating them from a package.  My tortillas are never round- I am too impatient to roll them out perfectly- but they are oh so good.  We like to eat them plain with honey for dessert.


  1. The first few times I've made them they were not soft--it was good to learn that I needed to mix them longer. Also, I like to cover the cooked tortillas with a clean dish towel to keep them warm and soft. (Just put a towel over the stack on the plate.)


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