Flour Tortillas

From the Rebar cookbook.


  • 1-1/2c unbleached flour
  • 1/2c whole wheat flour
  • 1t white sugar
  • 1-1/2t baking powder
  • 1t salt
  • 5T vegetable shortening
  • 3/4c hot water


  1. In a large bowl, mix together the flours, sugar, baking powder and salt.
  2. Cut in shortening. There should be small pea-sized balls when you're done.
  3. Gradually add hot water and mix together until you form one big ball.
  4. Let rest in the bowl, covered with a tea towel, for about an hour.
  5. Pull off golf-ball sized pieces of the dough. Roll between your palms until you have a smooth sphere, and then roll out with a rolling pin until they're as thin as you can get them (without tearing).
  6. Heat up frying pan to medium/medium-high. Lightly coat with oil (use a brush so it's not thick, or you'll have greasy tortillas).
  7. Place the thinly rolled out dough in the hot frying pan. It might puff up. That's good. Cook on both sides for about 1 minute.

Note: Eat with Matt's Pinto Beans for some awesome bean burritos!