About this Recipe
Recipe by: Rey Ortega
Photos by: Marti Miller-Hall
- 3 1/2 cups whole wheat or unbleached wheat flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 4-6 tablespoons vegetable shortening or vegan butter
- About 1 1/4 cups warm water
- Extra whole wheat or unbleached wheat flour for dusting
Mix dry ingredients in a large bowl.
Add vegetable shortening or vegan butter. Use a fork or a pastry cutter to cut in the shortening. You can also do it the old-fashioned way and use your hands. Use the tips of your fingers to break the shortening into small pieces.
Next, add warm water a little at a time until your dough is soft but not sticky.
Knead the dough for 2–3 minutes.
Pinch off pieces of dough to form about 12 evenly-sized, small dough balls. Note: This is a good time to heat up the griddle/pan to medium-high heat. If it is too hot the tortillas will cook too fast.
Dust each ball with a little flour before rolling out the dough with your rolling pin or palote.
Lay the palote in the center of the dough ball and roll up. Return the palote to the center of the dough and roll down. Lift the dough and turn it 180 degrees. Again, place the palote in the center and roll. Keep going until they are rolled out fairly thin.
Lay your tortilla on the hot griddle. It takes only a few seconds to cook. Flip to the other side. When they are done it should have lots of nice brown speckles.
Cover them with a towel to keep them warm. If you like, you can use a tortilla warmer to keep them warm longer.
They are ready to be served. Enjoy warm!