This recipe is a keeper in my book! Like others said, I may never go back to store bought tortillas again! I quartered the recipe since I was only making them for quesadillas and I only had all-purpose flour, (though I wish I had wheat). I let this sit for the minimum time of an hour. They were so thin and soft, yum! My quesadillas turned out great! THANKS!

Came out really well. Thanks.

Love them. Kids love them. Yum.

These are fantastic. The only problem I had with the recipe is the "high" heat -- I had turned it down after my second tortilla but still left it on the high side and it melted my spatula! I will make these again but I won't keep the heat so high next time.

These were so easy to make! I didn't have any shortening around, so I used a stick of butter instead. They taste so delightful--just like restaurant-style tortillas only better because they're homemade! I squeezed 33 6" tortillas out of this recipe. I don't know if it's because I used butter instead of shortening, but I required no extra flour to roll them out. Also, I chopped up the butter together with a few spoonfuls of the flour mixture in a food processor before stirring it into the rest of the flour mixture. Saved a lot of time! I will make these again!!

This recipe was superb. Unlike the other recipe for tortillas those tortillas stayed soft after cooking. And they tasted great as well. Thank you for sharing the recipe.

I love this recipe, albeit I keep altering it a bit every time I make it. I use olive oil but my I actually omitted it completely in my latest batch of tortillas. I make my tortillas w/ 5 cups of whole wheat flour, 2 tsp salt, and enough boiling water to give me a nice doughy consistency (probably closer to 2 cups to make up for the missing EVOO). This makes for a delicious, healthy, low-fat, soft tortilla!

These tortillas were great. We used 1 cup of olive oil, 1 cup whole wheat flour and 4 cups all purpose flour (reversing the flour amounts). Easy to make and definitely worth the trouble.

I made the all purpose one...and I forgot that it had to have 1 1/4 shortening and I made it with just 1/2 cup!!! but everyone liked it...maybe they were hungry :)...to me they were ok...but next time Im gonna do it the way it should be :)...it's a nice recipe and its very easy to make too..

Tortillas are very good. My family cooks the same. We add 2-3 tablespoon olive oil in the dough.

I am a novice cook and was very leary of trying this recipe.. my experience with corn tortillas was not the best. This recipe was so easy to follow and make and the tortillas taste GREAT! I substituted all white flour, and these are perfect.

Excellent! Tasted like the tortillas my mom used to make. I did not have whole wheat flour on hand, so I used all white and used Olive Oil.. great! They were a hit and pretty easy to make. I rolled them out after an hour of sitting. This is a keeper!

The first time I made these I only let them rest for just on an hour and they weren't very nice - rather rubbery, but I persevered and let them rest for 3 hours this last time and they came out perfect, aside from the fact that I can't roll out a perfect circle! I used margarine instead of shortening and everything else exactly the same. Hubby was very impressed. And this is way cheaper than buying - these cost about a quarter of the price to make.

These were great; I had homemade quesidillas on the table in less than 1/2 hour from concept to completion. Like a previous reviewer, I used olive oil instead of shortening. I also used all whole wheat (King Arthur White Whole Wheat Flour), and didn't use a resting time. I eyeballed the ingredients (made about 4 tortillas), and didn't use a rolling pin. I usually don't make so many changes to recipes, but I had a hungry husband and so was seriously pressed for time and had to use what I had on hand :). With the olive oil, I didn't heat the pan on high, though; it might have burned. I used medium instead, and they came out just right. Thanks!

EXCELLENT!!! I was looking for just the right recipe and found it. I had a friend years ago who was Mexican and she cooked "torts" as she used to call them for short. I used to make them along with her as I knew how to make rotis (which is an indian flat bread). She used to also make from these a pastry she called manuellos' or curspanios (forgive the spelling). I enjoyed these and your recipe is identical to hers only she used white flour always and for this first batch I did the same. This recipe brought back many wonderful memories for me and I will get back into making my breads alot more both rotis and tortillas. Thanks a million