How to Make Flour Tortillas Part 2

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🥗Healthier: olive oil

💰Cheaper: vegetable shortening

Olive oil is healthier due to its unsaturated fats, while vegetable shortening is often cheaper.

Let the dough sit for 20 minutes covered with a damp cloth.

Separate the dough into 16 pieces and roll them into balls.

Cover the balls with a damp paper towel and let them sit for 10 minutes.

Flatten each ball with your palm on a floured surface.

Roll the flattened dough from the middle outwards, turning it as you go to maintain shape.

Heat a dry skillet on medium heat.

Place the rolled tortilla in the hot skillet and cook for a couple of minutes on each side.

As the tortillas cook, continue rolling out the remaining dough balls one at a time.

Store cooked tortillas in foil to keep them warm and soft, placing a paper towel in between each one.

If tortillas puff up while cooking, that is fine; it indicates they are cooking well.

For storage, you can keep them in a Ziploc bag in the fridge, or reheat in the oven or microwave.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens