White Flour Tortillas

Soft and chewy, these flour tortillas are perfect for burritos, quesadillas, breakfast tacos, or queso fundido (melted cheese dip).

5 from 2 votes

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Course: Bread, Breakfast, Lunch, Main Course, Snack

Cuisine: Mexican, Norteno Mexican, Tex-Mex

Prep Time: 20

Cook Time: 25

Total Time: 45

Servings: Tortillas

Author: My Hungry Traveler

Get Recipe Ingredients

In a bowl, mix together flour, baking powder, and salt. Rub melted shortening into flour until it resemble coarse crumbs. Add water all at once and work dough until no dry flour remains in the bowl.
Knead dough for 1 minute on a lightly floured work surface until smooth. Cover with plastic wrap or a damp kitchen towel and let rest for 10 minutes. Divide dough into equal parts and roll each into a ball. Cover balls and rest for another 15 minutes.
Preheat skillet to as hot as possible. Place a ball of dough on a lightly floured work surface. Pat down into a flat disk. The flatten into an 8-inch disk with a rolling pin. Place disk in the hot skillet for 1 minute. Flip tortilla and cook another 30-60 seconds so that bottom develops a few brown spots. Transfer to a plate and cover with a kitchen towel. Repeat with remaining dough balls. Serve while still warm or refrigerate for up-to 3 days wrapped in paper towels and placed inside a sealed plastic bag.