This was very easy to make and they turned out delicious!

I halved this recipe because I just didn't think I could make tortillas. Well, they turned out fabulous. When DH came home I had him taste one and he looked at me and said, YOU made those? You MADE tortillas? Easy as pie I said. Great, easy recipe. They didn't take as long as I thought they would either.

After trying another recipe on this site twice, I tried this one as noted by another reviewer. This turned out very, very, good. The previous recipe I tried had way to much fat and the tortillas were flaky like pie crust. I made them a second time reducing the fat by half and they were still flaky (my pie crust should be so good!). When I tried this recipe I was a little worried it wasn't going to have enought fat since it has less than 1/4 the fat as the other one. Well, his was almost perfect. They were just a little tough, so don't know if I worked the dough to much or if it needs a smidge more fat. (Pretty sure it needs a smidge more fat--Of course, I was the only one who noticed they were tough.) Tortillas are very expensive where I live and never fresh, so this is going to make me very popular!! I will give you credit, Esther, of course!

My grandmother (Spaniard) used to make tortillas like this all the time! These were so yummy. I cut the recipe down to yeild 8 servings and totally eye-balled the hot water. WARNING: Too much shortening will produce a tough and flaky dough! Also, gradually adding the water will allow you to adjust to maintain a really soft, pliable dough that's deliciously bendable. :) Thanks!

I thought these were GREAT and pretty easy to make, I did have a tortilla press and that made it really easy and fast... I don't know if I'll ever buy tortilla's from the store again!

Sooo good. I had no trouble with these.

Perfect and simply delicious!

These turned out really nice. I cut this in half and got 12 tortillas out of it. These were like the ones I get at the store in taste and texture, only better because I made them myself. DH thought they could use a little more salt though. My son, the critic, says, "mom you know those aren't round", okay, lol so they weren't picture perfect, but they did look like the ones in the picture. These were a sturdy pliable durable tortilla. These seemed a bit stiff when I first cooked them, but after I placed them in my tortilla keeper and they were perfectly soft and flexible when it was time to eat. Beware working with the boiling water though, even though I added slowly as directed, it was still too hot to work with with my hands, so I had to use a wooden spoon for a minute or two til it cooled enough to be safe. Trust me I have a small burn on the side of my palm, as there were "pockets" of hot water in the flour, so just be forewarned. I'm still new at tortilla making so maybe it's my inexperience...? (UPDATE: So I asked around and everyone tells me the water should be as hot as your hands can possibly stand, not boiling hot! Hope this helps others :) This was a great flat bread, thanks Esther!

I have never made tortillas before, but thought that I would try. I know that they are called "flour" tortillas, but mine were a little too floury. I might try one more time and see if that was just a one time issue. A tip that I read on the website to roll out the dough was to put the ball of dough in a big ziploc bag and roll it out. That seemed to work really well for me!

I've been making tortillas since I had to stand on a chair to reach the counter. I just want to give some pointers to make this easier for those who want to try it. 1)First you don't need boiling water just as hot at you can stand out of the tap without burning yourself. 2)Let the dough sit covered for about 15 minutes before you divide them up & roll them out. 3) If you happen to have bacon grease that adds a wonderful flavor, that you don't get from plain old lard. (Just a once in a while treat I'll give myself) 4) The rolling pin you use makes all the difference in the world. If you are using one of those big fat ones with handles on the side you are never going to get anywhere. A regular wooden pin with no handles & about an 1 1/2inch diameter is what you need. 5) If you over roll them they will get hard & tough. Once up from the center & once down from the center flip over & rotate 90degrees. 6)Practice practice a couple of wasted batches don't worry its only flour & water no big loss & you can always make chilaqueles from hard tortillas!

We eat tortillas often and did not care for this recipe. They need more salt and more liquid for a soft dough. If you want a much better recipe, I recommend Tortillas II from this site. The ratios to flour and liquid are much, much better.

Best tortillas I have ever made. They roll out beautifully and look like they came from a good mexican restraunt.....loved them!

These turned out great! I have made them twice and the first time I made them I decided to roll them all out at once and then cook them. This made them a bit brittle, but still pliable. When I made them the second time, I made these with a friend, so we cooked them as soon as they were rolled out. It made a big difference to cook the tortilla after it is rolled out because it stays softer until it is used up. Don't forget to wrap them in a clean dish cloth and store in a bag. They won't dry out.

I really liked these. They are a hassle to make though.

Made these and they were as simple as could be. I rolled them between parchment paper, and had no problem w/ needing extra flour. The tortillas were soft, and wonderful. I used the tortillas w/ the slow cooked steak fajitas...yummy!