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Flour Tortilla Mix

TOTAL TIME: Prep/Total Time: 10 min. YIELD: 10 tortillas (8 inches each).
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.

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

  • 1. 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).
  • 2. 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.
  • 3. 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.
  • 4. In a 10-in. ungreased nonstick skillet, cook each tortilla over medium-high heat for 30-45 seconds or until bubbles form. Turn tortilla, pressing bubbles down with a spatula. Cook about 30 seconds longer or until lightly browned. Yield: 10 tortillas (8 inches each).
  • 5. 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.

Nutrition Facts

1 each: 148 calories, 5g fat (1g saturated fat), 0 cholesterol, 100mg sodium, 21g carbohydrate (1g sugars, 1g fiber), 3g protein.

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