flour tortillas √

Makes 8 large or 12 small tortillas.

Note: White whole wheat is available with other flours at the supermarket. You can make the recipe using all-purpose flour for the entire amount, if you prefer.

• 1 1/2 c. all-purpose flour

• 1 c. white whole-wheat flour (see Note)

• 1 tsp. salt

• 1/2 tsp. baking powder

• 1/4 c. shortening, such as Crisco

• 3/4 c. milk


In a large bowl, whisk together the flours, salt and baking powder. Add the shortening and, pinching with your fingers, work it into the flour until the mixture looks crumbly and there are no large lumps. Warm the milk in the microwave for 1 minute, then add to the flour mixture, stirring until the dough comes together. Knead for about a minute until it’s a smooth ball, then divide into 8 pieces (or 12 if making smaller tortillas) and roll each into a smooth ball . Cover all with a towel and let rest for 15 to 20 minutes.

Heat a griddle or cast-iron pan over medium heat until water drops skitter across the surface. You may need to adjust the heat as you bake the tortillas. Too hot, and they’ll scorch; too cool and they’ll dry out before they’re done. The whole baking process only takes about a minute.

On a lightly floured surface (almost no flour), roll out 1 ball, moving the rolling pin to different angles to keep it as round as possible. (But don’t sweat a few odd knobs.) Roll until the dough is quite thin — thinner than you think it needs to be.

Lay the dough round on the hot griddle and cook for about 30 seconds; small bubbles will rise from its surface. Flip and cook for another 30 seconds. The tortilla’s bubbles should look golden, but don’t overcook.

Place the cooked tortillas between towels to keep them soft, and repeat. If not using immediately, place tortillas in plastic or aluminum foil. You may want to warm them again before filling with chosen ingredients.

Nutrition information per each of 12:

Calories 135 Fat 5 g

Sodium 224 mg Carbs 20 g

Saturated fat 1 g Calcium 36 mg

Protein 3 g Cholesterol 1 mg

Dietary fiber 2 g

Diabetic exchanges per serving: 1½ bread/starch, 1 fat.