Thick-Style Flour Tortillas

Most flour tortillas use lard or vegetable shortening as one of the ingredients. This recipe uses canola oil with the same great tortilla taste. A great alternative for those of you who are allergic to soy products. Add a bowl of green chili and then get ready to sop it up with a tasty tortilla. Store tortillas in the refrigerator in a gallon-size plastic bag or place in the freezer.

• Preparation Time: 25 mins
• Cooking Time: 2 mins
• Total Time: 27 mins
• Calories: 166 Calories

Ingredients

• 4 cups all-purpose flour
• 1 teaspoon salt
• 2 teaspoons baking powder
• ¼ cup canola oil
• 1 ¼ cups warm water, or more as needed

Recipe Instructions

Step 1

Mix flour, baking powder, and salt together in a large bowl.

Step 2

Combine water and canola oil in a separate bowl. Mix into the flour mixture with a fork until dough forms a ball, adding 1/4 cup water if dough is too dry.

Step 3

Knead dough until smooth, 3 to 4 minutes. Divide into 14 egg-size balls. Cover bowl with a cotton towel. Let dough rest for 10 to 15 minutes.

Step 4

Roll 1 ball dough into an 8-inch tortilla on a floured work surface. Repeat with remaining dough.

Step 5

Preheat an ungreased cast iron griddle on medium-high heat. Place 1 tortilla on the hot griddle; cook until browned spots form, about 1 minute per side. Transfer to a plate; cover with a cotton towel to keep warm. Repeat with remaining tortillas, stacking them under the towel.