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Flour Tortilla Mix

Katie Koziolek of Hartland, Minnesota shares this recipe for homemade flour and spinach tortillas. Use them when a recipe calls for the packaged variety, or try them in the Southwestern suppers Katie offers here.

40 ServingsPrep/Total Time: 10 min.

Ingredients

8-1/2 cups all-purpose flour
2/3 cup nonfat dry milk powder
1 tablespoon baking powder
1 teaspoon salt
1 cup shortening
ADDITIONAL INGREDIENTS FOR FLOUR TORTILLAS:
1/2 cup plus 1 to 2 tablespoons water
ADDITIONAL INGREDIENTS FOR SPINACH TORTILLAS:
1/4 cup frozen chopped spinach, thawed and squeezed dry
1/3 cup plus 2 to 3 tablespoons water

Directions

In a large bowl, combine the flour, milk powder, baking powder and
salt. Cut in shortening until crumbly. Store in an airtight
container in a cool dry place for up to 6 months. Yield: 4 batches
(about 10 cups total).
To prepare flour tortillas: In a large bowl, combine 2-1/2 cups
tortilla mix and 1/2 cup water. Stir with a fork until mixture forms
a ball, adding additional water if necessary.
Turn onto a lightly floured surface; knead 6-8 times or until smooth
and combined. Divide into 10 portions. Roll each piece into an 8-in.
circle.
In a 10-in. ungreased nonstick skillet, cook each tortilla over
medium-high heat for 30-45 seconds or until bubbles form. Turn

2 of 2

Flour Tortilla Mix (continued)

Directions (continued)

tortilla, pressing bubbles down with a spatula. Cook about 30
seconds longer or until lightly browned. Yield: 10 tortillas (8
inches each).
To prepare spinach tortillas: In a blender, combine spinach and 1/3
cup water; cover and process until smooth. In a large bowl, combine
2-1/2 cups tortilla mix and spinach mixture. Continue as directed
for flour tortillas. Yield: 10 tortillas (8 inches each).

Nutrition Facts: 1 serving (1 each) equals 148 calories, 5 g fat (1 g saturated fat), trace cholesterol, 100 mg sodium, 21 g carbohydrate, 1 g fiber, 3 g protein.