My mother made 60 tortilla's for breakfast and 60 tortillas for dinner for 13 kids EVERY day of the week! When they were warm, we would get one and spread butter and salt it to eat. YUM!
2½ cups Gold Medal All purpose flour
1½ teaspoons baking powder (Clabber Girl)
1½ teaspoons fine sea salt
2 heaping TBSP vegetable crisco
¾ cup PLUS 2 TBSP warm water.
No nutrition information available
Heat cast iron pan on stove at medium to high temp.
In large bowl, mix flour, baking powder and salt well. Add crisco and blend until flour looks like it has small peas. Make a well in the middle of flour, add water and bring flour mixture into center until all flour is incorporated. Knead dough (masa) and add extra flour to keep from being sticky. tear masa into equal sized pieces. Roll out with rolling pin until they are larger than corn tortilla size. place into skillet(NO OIL) until you see bubbles, about 30 seconds, turn and cook on other side. Should have lots of brown spots on it.