Katie Koziolek of Hartland, Minnesota shares this recipe for homemade flour and spinach tortillas. Use them when a recipe calls for the packaged variety, or try them in the Southwestern suppers Katie offers here.
Flour Tortilla Mix
Flour Tortilla Mix
Prep Time
10 min
Yield
10 tortillas (8 inches each)
Ingredients
- 8-1/2 cups all-purpose flour
- 2/3 cup nonfat dry milk powder
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup shortening
- ADDITIONAL INGREDIENTS FOR FLOUR TORTILLAS:
- 1/2 cup plus 1 to 2 tablespoons water
- ADDITIONAL INGREDIENTS FOR SPINACH TORTILLAS:
- 1/4 cup frozen chopped spinach, thawed and squeezed dry
- 1/3 cup plus 2 to 3 tablespoons water
Directions
- In a large bowl, combine the flour, milk powder, baking powder and salt. Cut in shortening until crumbly. Store in an airtight container in a cool, dry place for up to 6 months. Yield: 4 batches (about 10 cups total).
- To prepare flour tortillas: In a large bowl, combine 2-1/2 cups tortilla mix and 1/2 cup water. Stir with a fork until mixture forms a ball, adding additional water if necessary.
- Turn onto a lightly floured surface; knead 6-8 times or until smooth and combined. Divide into 10 portions. Roll each piece into an 8-in. circle.
- In a 10-in. ungreased nonstick skillet, cook each tortilla over medium-high heat for 30-45 seconds or until bubbles form. Turn tortilla, pressing bubbles down with a spatula. Cook about 30 seconds longer or until lightly browned. Yield: 10 tortillas (8 inches each).
- To prepare spinach tortillas: In a blender, combine spinach and 1/3 cup water; cover and process until smooth. In a large bowl, combine 2-1/2 cups tortilla mix and spinach mixture. Continue as directed for flour tortillas.
Nutrition Facts
1 each: 148 calories, 5g fat (1g saturated fat), 0 cholesterol, 100mg sodium, 21g carbohydrate (1g sugars, 1g fiber), 3g protein.
Loading Popular in the Community
Loading Reviews
