Fresh and tender wheat flour tortillas are great with breakfast, lunch or dinner.
In a large mixing bowl, combine together flour, salt and baking powder. Cut in shortening until mixture resembles coarse cornmeal.
Add the water and mix until the dough can be gathered together. If necessary, add more water (1 teaspoon at a time) until the dough comes together. Cover the dough with a damp cloth and let rest for 15 minutes.
Divide the dough into 12 equal pieces and roll into rounds. On a lightly floured surface, use a rolling pin to flatten and stretch each round into a circle 7 inches across.
Cook on an ungreased skillet over medium high heat until brown spots begin to appear on the tortillas. Keep covered with a clean, dry towel until ready to serve.
Per Serving: 171 calories; protein 4.3g; carbohydrates 32g; fat 2.5g; sodium 469.7mg.
The quality of the flour can make a real difference to your bread. Different brands do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a better rise than standard bread flours – especially if you’re making wholemeal dough , which doesn’t always rise as well as clear bread.
To make this in a dough , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.
A bread 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 yesterday , then clear it off the next day.