Side Dishes: Flour Tortillas  [Español/Castellano]

3 1/2 cups whole wheat or unbleached wheat flour

2 tsp. baking powder

1 tsp. salt

4-6 Tbsp. vegetable shortening

About 1 1/4 cups warm water

Mix dry ingredients in a large bowl. Add vegetable shortening or soy butter. Use a fork or a pastry cutter to cut in the shortening or just do it the old fashioned way and use your hands.

Next add warm water a little at a time until your dough is soft and not sticky. You do not need very hot water.

Knead the dough for a few minutes. Now you will pull off pieces of dough to form about 12 small dough balls. This is a good time to heat up the griddle/pan You will want to set it at
medium to high heat. If it is too hot the tortillas will cook too fast.

Now you can roll out the dough with your tortilla rolling pin or palote. It is a good idea to dust each ball with a little flour just before you roll them out. Lay the palote in the center of the dough ball and roll up, center and roll down. It is good to lift the dough and turn it. Again, rolling pin in the center and roll. Roll them out fairly thin.

Lay your tortilla on the hot Griddle. It takes just a few seconds to cook. Flip to the other side. When they are done it should have lots of nice brown speckles. Place them in a
towel. If you would like you can use a tortilla warmer to keep them warm longer.

They are ready to be served!

Recipes courtesy of Rey Ortega, Sun Flour Baking Company