The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Oct. 21, 2009
I use all whole wheat flour. I mix the dough in my bread machine. It took me awhile to get the rolling right, but now I get them very thin so they are soft and pliable.
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Cooking Level: Expert

Home Town: Monticello, Indiana, USA
Living In: Carthage, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Oct. 5, 2009
The longer you let the doughballs set,the easier the dough is to roll out and the thinner you can make the tortillas. The best!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Sep. 19, 2009
These are easier to make than you might think... I don't care for shortening, so opted for canola oil instead. This recipe yielded 25 tortillas for me, not the 18 listed. I'll try all white flour next time. Thanks for sharing this recipe!
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Cooking Level: Intermediate

Living In: Owego, New York, USA
The reviewer gave this recipe 3 stars. This recipe averages a 4.57 star rating.
Reviewed: Sep. 2, 2009
The first time I tried making this I followed the recipe exactly because I had never made tortillas before. It turned out to be a crumbly mess...SO I tried again. This time I almost doubled the amount of olive oil (used instead of lard) and water. I also added a teaspoon or two of baking powder. They turned out great the second time!
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Cooking Level: Expert

Living In: Raeford, North Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Aug. 24, 2009
I used a mix of whole wheat and white flour, and substituted olive oil for the shortening. I had some trouble rolling them thin enough, but they still turned out great. Much better (and healthier) than store bought. Next time I might try pressing them into shape with a pie dish instead of rolling them out.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Aug. 22, 2009
this is a great tasting and easy recipe. instead of shortening, i used butter and oil. i have made these numerous times and they always come out great!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Aug. 15, 2009
This recipe is the main reason I keep whole wheat flour in my dorm. They are simple and easy to make. I use canola oil instead of shortening and they come out quite well. You can use 3/4 c. of oil for the tortillas instead of 1 c., but they're a little drier cooked that way.
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The reviewer gave this recipe 1 stars. This recipe averages a 4.57 star rating.
Reviewed: Aug. 13, 2009
Im sorry these just weren't what I was expecting with all the great reviews I thought they would be really good, they did have good flavor but no one ate more than one and the texture was like a pie crust,I have made white flour tortillas for 20 years and have rave reviews everytime so its not like I was a beginner at making tortillas. I will try another recipe for whole wheat tortillas as I like whole wheat pizza dough and bread.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Aug. 8, 2009
Loved these. They came out great the first time. I chose to make a half batch for the first try, opted to swap the whole wheat and white flour proportions, and, as others have said, cut down the salt. They came out wonderfully light and with great texture. I also used the food processor for a quick way to cut in the shortening, but added the boiling water in small amounts and combined with a fork. The dough came together perfectly. I was so surprised at how thinly these could be rolled out. Absolutely amazing. They were great with homemade refried beans for burritos. The whole family loved them. They sure are economical too. I hope to convince my DH to quit buying the packaged kind and let me make these to stock us up on tortillas. Love them!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Aug. 3, 2009
tHIS IS THE FIRST recipe that works. Usually the tortillas end up hard but htese did not. My mom also used to just throw it all together without measuring but i wanted whole wheat tortilas instead of plain white flour. Thanks and I woudl also recommend less salt.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Aug. 2, 2009
I'm living in Argentina where store-bought tortillas are not an option! I have made this recipe twice now. The first time I used 1/2 cup of vegetable oil. The taste was good but I felt they were lacking flexibility. The second time I used one cup of vegetable oil, and I thought they turned out perfectly. I use all-purpose flour instead of whole wheat. Thanks for helping me re-create some of my favorite Mexican recipes here in Argentina!
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Cooking Level: Intermediate

Home Town: Havertown, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Jun. 19, 2009
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Jun. 4, 2009
I substituted olive oil for the shortening to make it a little healthier, and they turned out great. My husband acually thought I had bought them!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: May 11, 2009
NEED A FASTER WAY TO MAKE THESE? My husband and I use these to make sandwich wraps practically every day, so we go through a batch quickly. The only substitution I make is to use olive oil instead of shortening (much more healthy and they're great!). 1. After you've rolled into balls, cover with damp paper towel and let stand (keeps from being too dry and they're easy to roll out). 2. Using a rectangular griddle, FLATTEN TWO OR THREE BALLS AT ONCE, ROLL THEM OUT AND PLACE ON THE GRIDDLE AT THE SAME TIME @ 375-400 degrees. 3. While waiting for those tortillas to form bubbles, quickly flatten next 2-3 balls. 4. Flip your first tortillas when bubbles form. 5. Quickly roll out the balls you just flattened. 6. Remove finished tortillas from grill and slap on the next 2-3. 7. Repeat YOU ONLY NEED TO FLIP THEM ONCE. COOKING TOO LONG WILL LEAVE THEM BRITTLE. Thanks for sharing this recipe! It's awesome!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Apr. 29, 2009
Great recipe. Tasty and easy to make.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Apr. 29, 2009
These turned out great; I think the boiling water really makes a difference and helps keep the dough soft and pliable. I used graham flour (a type of whole wheat flour) and the flavor and texture were wonderful.
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Cooking Level: Expert

Living In: Pittsburgh, Pennsylvania, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.57 star rating.
Reviewed: Apr. 29, 2009
Something went wrong, didn't quite come out the way I would have liked them to.
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Cooking Level: Intermediate

Home Town: Raymondville, Texas, USA
Living In: Humble, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Apr. 28, 2009
This recipe was simply delicious!! Easy to make, easy to follow, and easy to eat! Maybe I shouldnt have given it 5 stars because I didn't follow it exactly, but I did. The only changes I made were to use oil instead of lard and I used about 1/2 the salt.
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Cooking Level: Beginning

Home Town: Weiser, Idaho, USA
Living In: Rexburg, Idaho, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.57 star rating.
Reviewed: Apr. 27, 2009
Great recipe! I've been looking everywhere for a recipe made without shortening, so I was happy to read the reviewer who tried it with olive oil. I made mine with vegetable oil, and it worked out wonderfully. I did have to cook it longer than it said, but that's preference and also depends on the thickness of the tortilla. I won't be buying store-bought again!
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Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.57 star rating.
Reviewed: Apr. 25, 2009
A pretty good recipe. However, they were a bit dry and bland. I had to add another 1/4 cup of water to make a good dough, and even then they were dry. They rolled out very well, but a floured rolling pin is a must! Next time I might add a little taco seasoning to the tortillas to add some flavor. UPDATE: I froze some leftover balls of dough and I also froze some already-made tortillas. The already-made tortillas thawed really well, but the balls of dough were dry and tough and I ended up just throwing them out. If you have extra dough, COOK IT and then freeze it! DO NOT FREEZE THE UNCOOKED DOUGH!
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Cooking Level: Intermediate

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