Reviewed: Aug. 28, 2010

These are wonderful! I will leave out the baking powder next time as it is completely unnecessary. I added tomato and basil to mine. I might add a little wheat flour to them next time. I made spur of the moment burritos for my husband. I will be making this again!

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2 users found this review helpful

Reviewer:

Cuppycake

Cooking Level: Expert

Home Town: Gulfport, Mississippi, USA

Living In: Dunwoody, Georgia, USA

Reviewed: Aug. 23, 2010

Super recipe - didn't have to change a thing. For people who are having a hard time rolling these out, you might want to knead these for a bit to get the dough to a nice, silky consistency. I covered and kept them for about half and hour instead of 15 minutes. The finished tortillas were so good and they were not crispy at all. Used these with the Pico de gallo chicken quesadillas recipe from this site. Yummy! Having the leftovers for lunch today :)Almost forgot to mention - I substituted butter for the lard.

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10 users found this review helpful

Reviewer:

creativecookie

Cooking Level: Intermediate

Living In: Karachi, Sindh, Pakistan

Reviewed: Aug. 15, 2010

The best tortillas ever! These are a little harder to roll out! They are totally worth the work! I had to use more water than it called for. I also doubled the batch and made the same amount a single batch would make. First time I made these, they didn't last long enough for my husband to come home from work!

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2 users found this review helpful

Reviewer:

callistobug

Cooking Level: Expert

Home Town: Iowa City, Iowa, USA

Living In: Verona, Wisconsin, USA

Reviewed: Aug. 4, 2010

Awesome! The dough turned out great, followed other's advice and omitted the baking powder. No more store bought tortillas for me

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3 users found this review helpful

Reviewer:

smack80

Reviewed: Aug. 1, 2010

These were great and super easy to make. I tried to make then a little healthier and used EVOO instead of shortening and whole wheat flour.

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2 users found this review helpful

Reviewer:

Jog Dish

Cooking Level: Intermediate

Living In: Minneapolis, Minnesota, USA

Reviewed: Jul. 4, 2010

I followed the recipe exactly, but my tortillas were dry, hard to roll out, and after cooking them they tasted like a cracker. For me it will be better to keep buying them from the store.

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3 users found this review helpful

Reviewer:

shayziep

Cooking Level: Intermediate

Living In: Morgan, Utah, USA

Reviewed: Jun. 26, 2010

This recipe worked well. I believe this takes some practice though. The first batch turned out a bit tough and floury, but I would attribute that to my skill and not this recipe. The second batched turned out much better. However, some toritillas were tougher than others. So, inconsistent throughout the batch. I give this recipe 4 stars as I think it is the right mix of ingredients. One needs to enhance their skills at handling the dough to get the right result.

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2 users found this review helpful

Reviewer:

brifrdav

Cooking Level: Intermediate

Reviewed: Jun. 21, 2010

Very easy to make and tasted wonderful. I don't buy tortillas any more. No reason to when they are so quick to do.

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3 users found this review helpful

Reviewer:

Royall

Cooking Level: Intermediate

Home Town: Tacoma, Washington, USA

Living In: Keaau, Hawaii, USA

Reviewed: May 19, 2010

I am having a very hard time getting the dough to stop sticking. It's so sticky it's impossible to knead. I tried waiting an additional 15 minutes with no luck. Then I tried adding more flour. I added almost an extra 1/2 C of flour. Still nothing.

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Reviewer:

katrina

Reviewed: May 16, 2010

Worked perfectly. Had no problems. Only thing different I would mention is add an extra 1/4 of a cup of water total to get the right texture for the dough.

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1 user found this review helpful