Here is a great, but definitely "doable" thing to do with basic Food Storage staples.....making your own tortillas. The video below shows how to do it and the recipe and instructions are also included in this post. Enjoy!
Recipe for Flour Tortillas
4 cups all purpose flour
1/8 teaspoon baking powder
1/2 cup of shortening or lard
1 1/2 teaspoons salt
1 1/2 cups of warm water
• First, stir 4 cups all purpose flour and 1/8 teaspoon baking powder in a large bowl. Next add 1/2 cup of shortening or lard into the mixture and work the fat into the flour with your hands.
• Dissolve 1 1/2 teaspoons of salt into 1 1/2 cups of warm water. Drizzle this slowly into the flour mixture and mix until you have a soft dough. Knead for 1 minute, adding flour or small amounts of lukewarm water if needed. The dough should not be too wet or dry. Once it is at the right consistency, turn bowl over to cover the dough and let it rest for about 20 minutes.
• Next, divide the dough into 12 pieces and form into balls. As you form and roll the balls, coat your hands with a little bit of shortening. Flatten and cover balls with plastic wrap and let rest for 20-30 minutes.
• To prepare the tortillas, preheat a griddle over medium heat. Remove a flattened ball and roll it into a circle. A small rolling pin works well. Turn the dough around after each stroke with the rolling pin. Roll as thin as possible, stretching with your fingers if necessary.
• Place each rolled tortilla on a hot cast iron skillet, pan or griddle and flip over every 15-20 seconds. You ll know its done when it develops brown spots on each side and it bubbles up.
Recipe for Flour Tortillas
4 cups all purpose flour
1/8 teaspoon baking powder
1/2 cup of shortening or lard
1 1/2 teaspoons salt
1 1/2 cups of warm water
• First, stir 4 cups all purpose flour and 1/8 teaspoon baking powder in a large bowl. Next add 1/2 cup of shortening or lard into the mixture and work the fat into the flour with your hands.
• Dissolve 1 1/2 teaspoons of salt into 1 1/2 cups of warm water. Drizzle this slowly into the flour mixture and mix until you have a soft dough. Knead for 1 minute, adding flour or small amounts of lukewarm water if needed. The dough should not be too wet or dry. Once it is at the right consistency, turn bowl over to cover the dough and let it rest for about 20 minutes.
• Next, divide the dough into 12 pieces and form into balls. As you form and roll the balls, coat your hands with a little bit of shortening. Flatten and cover balls with plastic wrap and let rest for 20-30 minutes.
• To prepare the tortillas, preheat a griddle over medium heat. Remove a flattened ball and roll it into a circle. A small rolling pin works well. Turn the dough around after each stroke with the rolling pin. Roll as thin as possible, stretching with your fingers if necessary.
• Place each rolled tortilla on a hot cast iron skillet, pan or griddle and flip over every 15-20 seconds. You ll know its done when it develops brown spots on each side and it bubbles up.
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