Directions:
- Combine flour and salt; cut in shortening with a pastry blender until fine particles.
- Add the warm water gradually and toos with fork to make a stiff dough.
- Form into a ball and knead thoroughly on a lightly floured board until smooth and flecked with air bubbles.
- To make dough easier to handle, cover tightly and refrigerate 4-24 hours before using; let return to room temperature.
- Divide dough into 8 balls (or the recipe says 11 balls for 8 inch tortillas) and roll as thinly as possible on a lightly floured board or between sheets of waxed paper.
- Drop onto a very hot ungreased cast iron skillet or griddle and cook about 20 seconds.
- Turn and cook a few seconds on other side.
- Repeat with remaining tortillas.
- Either use at once, or these can be tightly wrapped and refrigerated or frozen.
- If desired, you can replace 1/2 cup of the flour with cornmeal or wheat flour (my kids won't eat it that way - yet!).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 227.18 Kcal (951 kJ) | ||
| Calories from fat | 80.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.96g | 14% | |
|---|---|---|---|
| Sodium | 388.81mg | 16% | |
| Potassium | 44.66mg | 1% | |
| Total Carbs | 31.67g | 11% | |
| Dietary Fiber | 1.25g | 5% | |
| Protein | 4.17g | 8% | |
| Iron | 0.4mg | 2% | |
| Calcium | 8.5mg | 1% | |
| Amount Per 100 g | |||
| Calories | 320.15 Kcal (1340 kJ) | ||
| Calories from fat | 113.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.62g | 14% | |
|---|---|---|---|
| Sodium | 547.94mg | 16% | |
| Potassium | 62.94mg | 1% | |
| Total Carbs | 44.63g | 11% | |
| Dietary Fiber | 1.76g | 5% | |
| Protein | 5.87g | 8% | |
| Iron | 0.6mg | 2% | |
| Calcium | 11.9mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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