Her tortilla recipe doesn't disappoint. It's very quick and easy. You could experiment with different varieties. For example, I substitute half the white flour for whole wheat.
Homemade Tortillas
Yield: 12 (8 inch) tortillas
3 cups all-purpose flour
2 tsp baking powder
1 tsp salt
5 tbsp shortening (or unsalted butter, softened)
3/4 - 1 cup water
Combine the flour, baking powder, salt, and butter in a food processor. Pulse until mixture is crumbly (about 5 seconds).
With the processor running, steadily add water until dough forms a ball.
Knead dough for 30 seconds more until dough is tacky.
Transfer dough to a lightly floured work surface and divide into 12 pieces. Cover with clean kitchen towel and let rest for 10 minutes.
Heat a large skillet over medium heat. Work with one dough ball at a time, keep the others covered, pat the dough into a disc.
Dust lightly with flour and roll the dough into a very thin circle, 8 inches in diameter.
Carefully transfer the tortilla into the heated skillet and cook each side for 10-20 seconds, just until bubbles form and lightly browned. Repeat process with remaining dough.
Store in airtight container for up to 1 week or freeze.
Transfer dough to a lightly floured work surface and divide into 12 pieces. Cover with clean kitchen towel and let rest for 10 minutes.
Heat a large skillet over medium heat. Work with one dough ball at a time, keep the others covered, pat the dough into a disc.
Dust lightly with flour and roll the dough into a very thin circle, 8 inches in diameter.
Carefully transfer the tortilla into the heated skillet and cook each side for 10-20 seconds, just until bubbles form and lightly browned. Repeat process with remaining dough.
Store in airtight container for up to 1 week or freeze.
