Chef Johns Flour Tortillas

Homemade tortillas are so much better that if you do decide to give these a try, be warned that you’ll have a very hard time ever going back to the packaged option again.

Step: 1

Whisk flour, salt, and baking powder together in a large bowl. Add vegetable shortening and work into flour mixture using a pastry cutter until it resembles coarse crumbs.

Step: 2

Form a well in the middle of flour mixture and mix in hot water. Work flour and water mixture together with a fork and transfer to a cutting board.

Step: 3

Knead until a smooth, soft dough is formed, about 3 minutes. Add more flour if dough is too sticky.

Step: 4

Place more flour on cutting board, cover dough with bowl, and let rest for 15 minutes.

Step: 5

Cut ball of dough into eight equal parts and cover until needed.

Step: 6

Roll out balls of dough either by hand or with a tortilla press.

Step: 7

Heat a large skillet over medium-high heat. Place flattened tortilla in skillet and cook until it begins to bubble, about 1 minute. Flip tortilla over and cook for an additional minute. Flip again and cook for 1 more minute. Repeat with remaining dough.

Per Serving: 171 calories; protein 3.2g; carbohydrates 23.9g; fat 6.7g; sodium 234.3mg.

The best flavour of the flour could make a real difference to your bread. Different makers do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard bread flours – especially if you’re making wholemeal bread , which not always rise as well as clear bread.

To make this in a dough , add all the menus to your breadmaker and follow the manufacturer’s instructions.

A dough’s first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it night before , then finish it off the next day.