Thick-Style Flour Tortillas
Hard Soup

Thick-Style Flour Tortillas

Total Time
1h 38m
17m prep ยท 81m cook
Servings
4 people
Rating
โ€”
Difficulty
Hard
29 views

Most flour tortillas use lard or vegetable shortening as one of the ingredients. This recipe uses canola oil with the same great tortilla taste. A great alternative for those of you who are allergic to soy products. Add a bowl of green chili and then get ready to sop it up with a tasty tortilla. Store tortillas in the refrigerator in a gallon-size plastic bag or place in the freezer.

Ingredients

  • 4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1.25 cups warm water , or more as needed
  • 0.25 cups canola oil

Instructions

  1. 1

    Mix flour, baking powder, and salt together in a large bowl.

  2. 2

    Combine water and canola oil in a separate bowl. Mix into the flour mixture with a fork until dough forms a ball, adding 1/4 cup water if dough is too dry.

  3. 3

    Knead dough until smooth, 3 to 4 minutes. Divide into 14 egg-size balls. Cover bowl with a cotton towel. Let dough rest for 10 to 15 minutes.

  4. 4

    Roll 1 ball dough into an 8-inch tortilla on a floured work surface. Repeat with remaining dough.

  5. 5

    Preheat an ungreased cast iron griddle on medium-high heat. Place 1 tortilla on the hot griddle; cook until browned spots form, about 1 minute per side. Transfer to a plate; cover with a cotton towel to keep warm. Repeat with remaining tortillas, stacking them under the towel.

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Nutrition Facts

Per serving

๐Ÿณ

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