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I made flour tortillas (which I used to make enchiladas.) These are great for wraps as well as various Mexican and Southwestern dishes. They certainly taste better than store bought.
You will need:
3 cups all-purpose flour (have extra on hand for rolling out)
1 teaspoon salt
1 teaspoon baking powder
1/3 cup vegetable shortening (or lard if you prefer)
1 cup hot water (115-125 degrees)
Mix all ingredients in a large bowl until well incorporated and smooth. Then separate and roll into 12 balls. Let rest for about 20 minutes. On a lightly floured surface, roll out each ball into rounds of about 8 inches in diameter. What works for me is to have a sheet of parchment paper ready. I roll out a tortilla then set it on the parchment. When I`m ready to cook, I have the parchment on my right palm. From then, I flip the tortilla onto my left palm and quickly flip it onto the hot pan. After about 30 seconds (the tortilla will bubble) I flip the tortilla and cook the other side until brown spots show. Continue with the rest and enjoy! tortillas wraps vegetarian LuuuxWeeklyFoodComp