Homemade Tortillas

Like everything in life, it's better homemade.  I recently watched a 60 minutes episode in which they exposed the food industry's chemical taste industry.  That show ruined the phrase "natural flavorings" for me forever.  Ewwwww.   We tend towards only whole foods anyway, but good god.  Meet these tortillas.  Tasty, fresh, with NO natural flavorings.  Thank heaven.


Homemade Tortillas
adapted from Foodie Bride

Ingredients
3 cups all-purpose flour
2 tsp baking powder
1 1/2 tsp salt
5 Tbsp shortening, lard, softened butter, or olive oil
3/4 cup warm water

Pulse the flour, baking powder, and salt a few times in your food processor fitted with the dough blade or mixer with a paddle.
Add the fat and process until the mixture is uniformly crumbly.
With the food processor/mixer on, slowly stream in the water, just until the dry ingredients form a ball and starts bouncing around the bowl.
Let the dough knead for ~30 seconds. The dough should clean the sides of the bowl, be soft and not overly sticky.

Turn out onto a flour-dusted surface and divide dough into golf-ball sized portions (2 oz each).

Cover with a kitchen towel and let rest for 10 minutes.

Heat a large, dry saute pan over medium high heat.
With a rolling pin, roll the dough balls into thin almost translucent about 8" rounds, dusting the top with just enough flour to keep the tortilla from sticking to the rolling pin.

Lay tortilla flat in the heated pan and cook on each side for ~20 seconds, until the bubbled areas brown.
Keep covered with a kitchen towel to keep warm and pliable. Eat warm.  Feel free to freeze.  These heat well wrapping in tin foil in a 200 degree oven.