These are FANTASTIC! This was my first time making tortillas... I make my own breads and rolls and figured it was time to try tortillas. I'd heard how hard they were to get right, so I was a little worried. But they turned out tender, light, and delectable. I halved the recipe and ended up using 1 1/2 cup white bread flour and 1 cup wwheat flour, 1/3 cup canola oil in place of shortening (I didn't want the olive taste of using EVOO), and a tad more boiling water than called for. I also kneaded the dough after adding the water, instead of just mixing with a fork. The consistency of the dough ended up great, nice and smooth and easy to work with. Half the recipe yielded 12 balls, which rolled out nice and thin for soft taco sized tortillas. I let the balls rest under a damp towel for 3 hours before rolling and cooking. When I cooked them, I did so with a non-stick skillet over medium-high heat... they bubbled up really quickly, and each one took maybe 45-55 seconds, but still plenty of time to roll the next one. I covered them up with a dry towel after cooking so they stayed moist and warm. They turned out WONDERFULLY and my Mexican-American husband adored them. I will never buy store tortillas again! I don't find them too much work at all, and if you really love to cook I doubt you will, either. In fact, I had great fun making them. Thanks so much for the recipe!
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