Homemade Dog Treats With Whole Wheat Flour and Baby Food

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If y'all cant eat lard, you can insted use margarine, they gustatory modality the same.

I wanted to make quesadillas, only didn't have tortillas, and didn't experience like running to the store for some. I i/2ed this recipe because I didn't demand very many. My married man LOVED them!!! And I was wondering how he'd react, as he's very picky. He thinks these really are so much better than store bought. I did substitute shortening for lard, and used hot h2o. The dough is overnice and stretchy, and I could coil them very thin with a wooden roller. Then delicious. I was surprised though, especially with my baking experience, that 1/2 the recipe made only 4, 8-10 inch tortillas. I judge 2 cups of flour doesn't go far in this recipe, but there really aren't any other ingredients so I guess that'south it. So good though. You won't regret using this one.

This recipe turned out swell! It was easy. I didn't have lard, shortening or fifty-fifty margarine and then I used butter. The tortillas turned out fine, but I couldn't get them every bit thin every bit the ones you buy at the store they were a bit bready. I liked them similar that. I made half the recipe and I did go 12 tortillas. I had left overs so the next morning I warmed them up and spread some butter and sprinkled a petty cinnamon saccharide over them. It was delicious with a cup of coffee. I will exist making these over again using shortening. Thanks for the recipe LaDonna!

This recipe is and so uncomplicated and easy! I only fabricated half the recipe and used vegetable shortening since I had no lard on hand. Like some other reviewer I besides used hot water. The dough was very piece of cake to handle and roll very sparse(although I've never really managed to coil out an actual circumvolve, just oblongs-oh well!). The dough is on the mucilaginous side, so I was very generous with the flour while rolling out each tortilla, simply this didn't touch on the concluding result. Best tortillas ever, including restaurants! My husband is from Texas and is pretty snotty virtually Tex-Mex food, and he could NOT believe how bully these were, still talked well-nigh information technology the next 24-hour interval. My three-yr old daughter told me again and again how skilful they were. Then it'due south a keeper! Thanks!

You must utilise HOT H2o! Information technology makes a large difference. I used 3 three/four cups of flour, 2 tsp. of blistering powder, 1 tsp. salt and 1/3 loving cup of Crisco Shortening. Pulsed nearly 6 times on nutrient processor, then added one 1/3 cups of HOT WATER. Pulsed till came to a dainty ball. Took out of processor and paw kneaded v-6 times. Dough is soft and easy to handle and roll out. Rested dough 10-fifteen minutes. And then made into 13 balls. Rolled out and placed on med. loftier griddle. Cooked about 15 or so seconds, flipped to other side to cook for aforementioned amount of time. and then flipped i more time. Placed cooked tortilla in paper toweled tortilla warmer. The tortillas came out soft, beautiful and succulent. I did not have to flour the rolling pin or the dough to roll out. Perfect dough. This is my get to recipe. YOU Can Likewise DEEP FRY INSTEAD FOR SOPAPILLAS. Merely Exist Sure TO PRICK WITH FORK BEFORE ADDING TO HOT OIL IN FRYING PAN. Allow Melt FOR A FEW SECONDS, FLIP AND FRY UNTIL Calorie-free Gold BROWN. DRAIN ON Newspaper TOWELS, AND IMMEDIATELY Top WITH CINNAMON/SUGAR. THESE ARE Succulent!!!! Savor.

Yep, these are fashion better than the tortillas in a purse. However, if you lot separate them into 24 balls, similar the recipes says, you get such modest tortillas.

Peachy, simple recipe. I used 1/ii white and 1/2 whole wheat flour and shortening instead of lard. They turned out tender and yummy. The only thing I will change next fourth dimension is actress salt. The WW flour needs merely a bit more than table salt I recall.

I desire to thank all of yous for making, eating, enjoying and rating this recipe. I am the submitter of this recipe. I grew upwardly making these tortillas with my mom. I alive in NM and i got the recipe from a wonderful lady whom I've know all my life. She used to melt her tortillas on a cast fe stove lid. When I got married I got a lid from my mom as a hymeneals gift. I promise you lot go on to enjoy the recipe.

Excellent Tortilla recipe. I know because that'south how my Grandmother made them, and she was 100% Spanish. I learned from her, and am so glad I did, every bit the store-bought tortillas (about brands) don't even come up close to accurate.

To be a actually chewy, soft tortilla, these need much more than lard/shortening - at least one/2 cup. Following, this recipe exactly I ended upwards with very breakable, tasteless tortillas that didn't bubble upwards well in the pan. I did a bit more research and found a video recipe by Food Wishes - information technology'southward the money!

I of my great groovy grandmothers was Mexican, and so I was itching to try my hand at making homemade tortillas. I'chiliad so glad I tried this recipe because it's perfect! I followed the recipe exactly except I subbed margarine for the lard (what I had) and I made 16 tortillas instead of the 24. What I love most about this is that it doesn't utilise and so much fat in it (only two tbsp as opposed to iii/4 loving cup like I saw in some other recipes). The gustatory modality and texture is skillful likewise. I just had one with salsa on it and it was delicious! Thanks!

Amazing tortillas! Forgoing the extravagance of a printing, we rolled the dough out with a thick wooden dowel and cooked them on an iron skillet. Mixing the flour with your fingers is a neat stress reliever and works far better than trying to apply a mixer. Nosotros used extra virgin kokosnoot oil instead of lard, which has the same consistency as lard (below 76 degrees), just is packed full of expert LDL's. There was no coconut taste, so we have found a new substitute for lard in tortillas. These tortillas were far better and cheaper than store bought, which are filled with unpronounceable preservatives and hydrogenated oils.

This recipe turned out really well. It is a great fashion to have fun in the kitchen if you lot take the extra fourth dimension. My boyfriend said these reminded him of Indian apartment bread. They would brand excellent gyro or falafel sandwiches.

I take a few tips to making these the best tortillas they tin can be. Outset off, I used butter because I don't like lard or shortening -- and they still gustation Corking! Next, be certain your dough is a tiny chip viscous -- if information technology's too dry your tortillas won't coil as sparse. I used my dough hooks with my manus mixer to get the dough in a brawl, then plopped it onto the counter and kneaded information technology for just a few minutes. Instead of using flour on the counter (or on your rolling pivot when you gyre them out), spray the counter with PAM. When you lot do this it makes it so you lot can scroll them as sparse as you'd like and they'll still peel right off for you to throw on your griddle. Y'all want to gyre them as thin as you lot possibly tin, if you don't they volition exist more like gorditas than tortillas (which is great for the times you want gorditas!). I put the leftover tortillas onto foil and them roll them upward, placing the whole curl into a ziplock baggie and into the refrigerator. They are peachy to have on hand when I don't have half an 60 minutes to make them brand new.

This is a very practiced recipe for homemade flour tortillas. Growing up my friends and their families would always make authentic mexican food (all from scratch), ane of them being fresh homemade flour tortillas. They did everything past feel with no recipe. The only difference is they had lard! Withal, I did non take any lard so I improvised an used i/3 loving cup Crisco butter flavored shortening. Information technology yet came out pretty practiced, tasty, pliable, fresh and bootleg. Everything else I followed to a "T". I used only half the recipe since I was just making for 2 people. Even with half of this recipe, I ended up with almost 15 pocket-sized tortillas. I was trying to make smaller tortillas for tacos tonight. I rolled into pocket-size golf ball sizes, flatten it out with a rolling pin, turned the tortilla slightly to my left (90 degrees?) each time, flatten some more, inch by inch a circular shape will course. I made this every bit thin equally possible. Placed one tortilla in a hot pan for 45 to 60 seconds, or until I see a small chimera class, then I flip information technology over to the other side for 45 seconds. I accept the tortillas out place them in the eye of a clean dish towel and fold the corners over to keep them warm until ready to serve. This is the only manner I know how to make homemade tortilla, from watching my friends and their moms and grandma'due south. The residue but takes practice rolling out the shape to a nice circumvolve. Homemade flour tortillas are ever amend than store bought.

Tortillas are quite possibly my favorite food-versatile, flexible, and abso-friggen-lutely delicious. For the longest time, I was scared every bit heck to brand my ain. Surely it would be obscenely difficult. Nope. Easy peasy and abso-friggen-lutely delicious! Thanks LaDonna for a not bad recipe! I used shortening instead of lard, only they still turned out wonderfully! I've made tortillas a handful of times since the end of December! Dearest them!!!!

I, literally, just made theses and I felt information technology important to comment on others who have reviewed this recipe to say that the tortillas came out besides hard... One, you lot must make sure that you whisk the dry out ingredients well before adding the lard. Make certain that you lot mix the lard well plenty that information technology looks like corn meal! Thirdly, pay attention to your flour. Add a little at a fourth dimension. I halfed this recipe and found that I had virtually a little over a 1/4 of a cup of flour left over. You need to know how to tell when you don't need to add anymore flour. -The dough will actually tell you itself, when it isn't gluey anymore and you tin can hold it in your easily without it sticking to them. I, then, kneaded the dough for several minutes, lightly sprinkling flour on it as I kneaded the dough. rolled them into assurance, coated them with olive oil, rolled them in flour and let them sit for an hour (per another reviewer's suggestion). Besides, when rolling the assurance out flat, make certain you glaze your rolling pivot each fourth dimension with flour and flour your service, and don't be agape of rolling them as well thin. They will contract when you place them on oestrus. If your tortillas are coming out too hard or crispy, and then you are cooking them besides long and your pan isn't hot enough. The kickoff one I made came out difficult and crispy because of this. They merely need well-nigh 1 - 2 seconds per side. Perhaps 3... If you tin can get the cooking length downward, you should take no issue with this recipe!

Excellent taste and far easier to make than you might think. They are also not all that time consuming and are a lot of fun to brand. I make three modifications to the recipe as written. I use warm water, shortening instead of lard, and I let my dough rest nigh ten minutes earlier rolling it out. This makes rolling much easier and the dough volition keep it's shape much better once rolled.

I can't believe this recipe has so many rave reviews. Soft tortillas need MUCH more lard/shortening than 2 tablespoons. I wisely added six more than tablespoons of shortening to make pretty expert tortillas. Otherwise information technology would have been a waste material of ingredients.

I make my own homemade tortillas all the time without a recipe and I wanted to endeavor this recipe to compare. You will non be disappointed!! My hubby could not tell the departure!!! The only thing I did differently was I used 2 tsps of table salt. Quick note: lard makes these amend but you lot can substitute shortening if you have to.

I cut the recipe in one-half to brand 12 and used vegetable shortening instead of lard. These are very quick to mix and cook. The longest function is the rolling of each ball of dough, so a tortilla printing would accept helped with that. My first tortilla was dry, thick, hard, tasteless, and would not fold. I was ready to dump the residue of the bowl! Then, I decided to brand Ane MORE and got it right!!! I found that if I rolled the dough balls tortilla thin, then lifted them and further stretched with my easily, they bubbled and rose on their own in the pan. I found that heating the pan on 7 was best, simply then turning it down to near 5.5-half dozen, once heated, worked best to avoid rinsing the pan one-half way through. I too spritzed the hot pan every bit needed with olive oil. The rest of the tortillas were soft, folded, and had a good flavor! They are a little thicker than traditional, or store bought, tortillas though. I just promise now, they will keep until tommorrow! EDIT NOTE: I tried them again using vegetable oil, to brand them healthier, and I used a tortilla press. The tortilla press was easier to use. All I had to do was stretch them paper thin just a bit more.

I made these tortillas final dark for my family.We used them for quesadilla's,I didn't feel like running to the shop then i used shortening instead of lard They turned out pretty skilful.It said they brand 24 only they made 12 pocket-sized sized ones, Maybe due to the i fact didn't take a roller.Adjacent time i volition endeavor lard to see if they gustatory modality whatsoever unlike!Over all my family was pretty happy with them!

These are Groovy. I used them for flatbread so I left them a chip thicker. For me, it worked better to cook them over high heat for about 20 seconds per side; when I cooked them over medium-loftier heat, the edges crisped more than I wanted. I also substituted shortening for the lard with no problem. I will DEFINITELY use this from now on instead of storebought flatbread! **Edit: I made these a few times as archetype tortillas and found this to be helpful: Sometimes the tortillas seem a little difficult/crunchy/inflexible when they come out of the pan. Just lay them on a plate and keep them sealed tightly with plastic wrap. I judge they steam a bit nether the plastic so that they're soft and floppy within xxx minutes or so. :)

Tips: Keep warm inside a towel and wrap the towel with foil. Cook for less fourth dimension on 2nd side. Do not refrigerate and will keep for iii days in a ziplock purse. Reheat in a skillet. Utilize warm h2o. Mix dry out ingredients in a food processor, add lard pulse to combine, turn on and pour in warm water through the opening. Stop food processor when dough ball forms. Finish kneading by mitt. I had 2T of water left over. Dough shouldn't be overly sticky. Utilize enough of flour when rolling out.

Beloved this recipe! I used olive oil instead of the lard and it turned out fantastic. The consistency of the dough was smooth and piece of cake to curlicue.

This was a really easy recipe. I cut the recipe in half and used shortening instead of lard. It made 12 regular sized tortillas. For everyone who thinks that this recipe does not make 24, you are not rolling them thin enough! They should not be thick and resemble pitas or naan. When rolling them out they should be thin enough that you can almost see through them. Hope this helps.

I lived in Mexico when I was younger eating just homemade tortillas so I really know how good bootleg tortillas should taste. These concord upward to my standard very well! These were very good and very pliable. I did have trouble getting them into perfect circles but that will improve with fourth dimension. I made one-half the recipe and it took me exactly xxx mins from start to finish of make clean up. I was able to go 11 medium tortillas out of half the recipe. I will definitely make once again! And soon!

The merely thing I would suggest is employ warm water, and let the dough residue, for at least 20 min earlier you start rolling information technology out

These were fantastic! Like shooting fish in a barrel to make. I used Crisco and they tasted fine. Have to get a tortilla press though so I can make them faster! Husband loved them and he knows tortillas! I made cinnamon sugared sopaipilla's with the leftovers.

I fabricated tortillas for the first time today.! I grew up with a mother who always made tortillas and I've lived on my own for a couple years at present buying store tortillas ! I thought it was time that I made my own, and what a great like shooting fish in a barrel recipe to use! I loved it:) After I made them I told my mother and she gave me some pointers she said do only i teaspoon of baking pulverization. I'll endeavour her manner adjacent time and see what happens, only great recipe!

It's so great existence able to make them homemade instead of buying them. I did utilise unbleached, white whole wheat flour from KAF. I didn't have lard, so I went confronting the recommendation of the author, but they still turned out good. I'm certain with lard they are even ameliorate, but I only never take it around. If yous're having problem rolling them circular, identify the balls between parchment newspaper (no flour needed) and be sure to use a long wooden roller, like for pizza dough. Then turn it 1/4 turn with each roll. Oh, and be sure to roll from the middle out. Cheers for the bang-up recipe! Lynette

I simply made this recipe but I used coconut oil since I don't agree with shortening or lard both very bad for y'all.... But coconut oil is dandy for yous soooo many wellness benefits. Attempt it!!! I'grand sure you will dearest information technology.........

Wonderful recipe! I was raised in Texas and had abode fabricated tortillas (thank you mom!) all of the fourth dimension past using White Wing Flour. That's a "but add water" mix. When nosotros were stationed in Deutschland the commissary didn't carry information technology and so I had to make due with what was around. Lots of trial and error, calling home to grandmothers and aunts to figure out what "until it looks right" meant and the horrible outcome of Quaker Oats flour. Yuck. I've been through quite a few recipes over the years but once I establish this one I was able to stop looking. I utilise butter or lard interchangeably. Simple, piece of cake to make in big batches and they freeze beautifully! Spread them out on the counter on a dish towel, rotating until they're cool, so put a meals worth in a gallon size freezer bag. Do not pocketbook them when they're still warm, they'll stick together! To heat them upwards just put them on the grill like normal. Perfect!

This recipe was exact and delicious. I like how the tortillas turned out fluffy, without having to utilize boiling water. The dough rolled out nicely and I got about 20 tortillas from the mix. Hint to beginners: when rolling out the tortillas, place your hands on elevation of your rolling pin- non the handles (works ameliorate). Curlicue the dough in a ball and printing your palms against the countertop- and each time your ringlet out from the eye- turn the dough clockwise- repeat- you will go a round tortilla. Thank y'all for the recipe! I will make these again and over again!

I didn't want to go to the store and needed a quick easy recipe. This has to be one of the easiest recipes e'er. I made the dough early in the day took about 5 minutes. I separated the dough into 12 parts and then just put them in a gallon size baggie and refrigerated until later that day. When I made them I did use 1/4 loving cup of Crisco not lard they easily made big 12" tortilla's. My family unit could non believe that I made them they were better than store bought supper soft. I don't remember I'll be buying tortillas once more. There is a million different things you can do don't be agape to add flavour or spice and if you make extra and cut the tortilla into triangles prior to cooking fry them up and make tortilla chips to go with dinner. The were simply every bit adept and soft the next day did non even demand to be heated. MUST Endeavor!!

These were easy to make and very succulent! I used them for my Breakfast Tacos, and my hubby I couldn't become enough! I look forward to using them with our next taco dinner!!!

this recipe is exactly what I was looking for. I dd substitute half butter and half shortening equally lard isnot readily available hither. nosotros didn't miss it. they tasted excellent. I made a half batch and got exactly 1 dozen 6" tortillas. I used my hands to stretch them, much as I do pizza dough, then rolled them to even them out and make them thin. I just cooked them for a few seconds per side, and so placed them in betwixt layers of clammy paper towels. I wrapped the stack in foil and placed in a 250 degree oven to warm them up before dinner. I froze one-half, and they thaw and reheat WONDERFULLY. thank you! much better than store bought.

And to nikki... Lol again... Another matter my mother in police force does is ... after she kneads the dough, she'll divide it into little balls about 1"-1.5" in diamater and with a little bit of corn oil on her hands she'll coat the brawl... Then put all the little balls in a basin and cover with a plastic handbag for about an hour... After the fourth dimension is up she'll pull out 1 ball at a time and whorl it in flour then roll them out... But think to only curlicue once then turn ....It actually works ;)

Fabulous! I have made these 3 times. Always skilful and so yummy. I use butter because I dont have lard. Doesn't seem to matter. Mix the dough and knead it with your hands. You dont demand whatever fancy equipment. Be certain to roll them *newspaper thin* with a rolling pin. Every bit thin as you can get them. Cook them on a flat skillet/iron gridle until they are bubbly and browning a flake. I flip them once. And then stack them on a plate as you cook them and keep them covered with tinfoil. The steam will keep them moist and take the crunchy texture abroad. I take used them to make enchiladas and they are very pliable and plough out great! For me, this recipe makes 10 very big tortillas (burrito size).

hmmm...just finished making this very timely item...information technology tastes...slightly chewy, crunchy in some places, soft in others, slightly thicker than store bought because i couldn't get it very thin fifty-fifty using a marble roller...i used vegetable shortening instead of lard and used olive oil in the frying pan to melt the tortillas, i didn't know if i was supposed to or not as information technology was not in the directions but i figured that that flour would eventually start to burn down on the pan . the next twenty-four hours information technology was greasy and heavy....non liked at all...will non make this once more.

I don't think the reviewers saying this makes tiny tortillas are rolling them out thin enough. The size is perfect, the dough is nifty to work with, the tortillas pliable and yummy!

Didn't intendance for it. No thing how thin I rolled, they still turn out thick after cooking.

Like others, I didn't intend to make homemade tortillas but establish myself wanting tacos for dinner but not badly enough to go to the store! These are super piece of cake, came together very quickly and we loved them! I had planned on halving the recipe but afterwards reading the reviews about how modest the tortillas come up out, I made the total batch and cut into 12 portions. The size was perfect, a nice 8-10" tortilla. I too used 3 Tbsp of shortening and the tortillas didn't come out dry out as others mentioned. Oh,I did have a helper who rolled them out while I 'fried' them, see if you can go someone to help you!

Fantabulous tortillas and much easier to make than I expected. I didn't take lard and so I substituted ii TBS butter. This fabricated them less accurate, simply the flavor and texture was excellent. I put them in a folded kitchen towel as I was making them and they stayed warm and soft long afterward dinner. When they cooled, I put them in the fridge, even so in the towel. The side by side day, they're however soft and taste groovy.

Piece of cake! I forgot tortillas at the store and then I tried this recipe and they came out much better than store-bought. The only change I fabricated was that I used organic coconut oil instead of lard and a scrap more than the the recipe chosen for. Information technology made for a much healthier version. I accept an iron tortilla skillet that I use to heat tortillas which worked out great for these - I highly recommend getting one or a flat fe for these.

I've grown up eating tortillas, especially being from South Texas and beingness one-half Mexican. I used butter, nearly 2 1/2 TBS and a little less than the 1 1/two cups of h2o, possibly about 1 i/4 loving cup. I also used a tortilla press, so I didn't take to roll out and flatten the tortillas. It was extremely quick and super easy. Thanks so much for sharing! We live in the Eye E and authentic tortillas are NO WHERE to be institute, except for my home, now ;-). Thanks again!

These taste groovy, are easy to make, and are much cheaper than storebought (and without all the additives!) I accept difficulties rolling them out in a circle merely that doesn't actually matter. It is important that the pan be quite hot or they take too long to cook and terminate upward crisp rather than pliable. I tried them with office whole wheat flour but that, too, makes them less flexible.

This can be alittle tricky, Yous really demand to have the stove on med-high to high oestrus and only for a few seconds per side. If you have it at a lower heat setting they will plough out dry stiff and brittle!

I know this says not to sub vegetable oil, but I can't get lard where I live, so I routinely employ canola oil and they come out perfectly. Excellent recipe--I won't go dorsum to store-bought.

The best my husband has ever had...and he's Mexican! The only thing to scout out for is how yous cook it. Cook on med-high only for a few seconds each side. 1/2 of them I cooked on med-low & they turned out hard.

We were making burritos tonight, and I had my husband meet the store to grab the ingredients. The national-name tortillas he ended up buying independent a total gram of trans fat per tortilla - and if you're going to eat more than one, like I was - you'll end up consuming several grams of trans fatty. Not absurd! So, I ended upward searching AllRecipes and made this recipe, though I scaled downwardly the recipe to just 4 servings. (Undaunted, he ate the other ones.) Since this was a 'tortilla emergency,' I was forced to substitute butter for the lard (which I wouldn't use anyway, even if information technology tastes all-time). I had to add together simply a bear on more h2o to mix my dough, but the tortillas came out well....pliable nonetheless crisp. By themselves, they weren't peculiarly flavorful, but with toppings they were great. Information technology only took me probably 15-20 minutes from start to finish since I was only making four. Thank you for sharing this recipe.

i had a skilful bit left over then the adjacent 24-hour interval i made a salsa and cut them upward into pieces and toasted them off in the oven and they made great dip chips without having them submerged in oil.

yes they are improve than store bought. i fabricated every bit directed, but cutting recipe to 1/4 for two of us. no sense running to the store to purchase stale ones when you can have the all-time fresh ones so easily! i similar to spread butter on mine and eat with a piece of cheese.

This is an amazing recipe I wish I could give it x stars.. These taste a lot better than what y'all get in market.. I normally cook for two then I scale it to yield 8 which actually makes 4 tortillas.. If you want to make the amount listed double the recipe or at least increase it by a 3rd.. Try this out you won't be disappointed..

Cracking recipe. My husband made me a large wooden tortilla press and then I could make flour and corn tortillas. I used this recipe and had bully success with it . I found that the tortilla would compress back when removed from the press . I let the dough residuum covered for a half an hour and they did'nt shrink back equally much.

Wow! These are amazing! I didn't have lard and so I used cold butter and they turned out perfectly. They look just like shop bought only taste a million times meliorate. EDIT: I have made these a million times now and I actually like using vegetable oil more than lard or butter. They turn out the same no matter what you use.

I have tried and failed to make flour tortillas several times. This recipe finally fabricated the grade! I grew upwards in a home where my grandmother made tortillas near every mean solar day. Like many ladies of her generation, she cooked past using a little of this with a little of that, roll it like this and pat information technology like that. As many times every bit I watched this process I never quite got the knack. The search is over. I just changed a couple of things. The first was that I used Crisco shortening similar my grandmother. For the offset batch of tortillas I used exactly two tablespoons. The texture of the dough was merely a tiny fleck off. The adjacent time, I measured two HEAPING tablespoons of the shortening and this was simply correct. My married man loved the kickoff batch only I thought they were a petty tough. the next time I was careful to not over knead or over handle the dough. Later I kneaded the dough into a big ball I let it rest in the basin nether a clean damp dishtowel for about ten minutes while the comal heated upward. Subsequently resting, I formed the dough into assurance and rolled them out on my floured board. They came out thin, pliable and delicious! A hit with the family for certain! Since I made two dozen, we heated up them up the adjacent day for burritos. Now to work on making perfect circles every time, and not the map of Texas.

This is a solid recipe that tin exist cut to fit the number of tortillas needed. I only needed 6 and the recipe was perfect using the calculator. I just gave it 4 stars because I really think the dough should rest earlier rolling. Resting 15-thirty minutes results in s dough that is easier to ringlet out, keeps it shape without snapping back and is light after cooking.

splendid and like shooting fish in a barrel! no more store bought for us.

Loved loved loved these. Taste like naan or fresh pita breadstuff, simply thin and durable, like a good tortilla should be. Halved the recipe, but needed 2 tbsp of shortening to get correct consistency before adding h2o. I won't buy flour tortillas once more.

the flavor was good and the texture was almost right. Keeping in heed I've merely tried making tortillas once earlier with no success, then it just may be my technique. My result of this recipe was a lilliputian dry out and non very pliable. They didn't bubble. but again it could just exist me. Hope you accept better luck. I'm going to be testing different recipes until I tin come as close to my mom'southward tortillas as I can.

I did non care for this! the dough was way to dry you demand more lard people. Delight don't call up that this is what homemade tortillas are similar. They are supposed to be light and fluffy and cook in your oral cavity.

The gustation was good except the texture was more like naan bread. It made xvi tortillas not 24. Equally much every bit I tried rolling them sparse they would shrink on the fashion to the comal.

I used butter because we don't stock lard. Tasted swell. Only thing I say is if you want large tortillas, you volition but go about viii.

Wonderful recipe! Followed exactly. Got 16 tortillas that were almost 8 inches. I'yard sure someone more adept with a rolling pivot could have gotten more (or someone with a tortilla printing!). Tastes incredible. Very pliable.

I have been making homemade tortillas for 47 yrs and about 27 yrs ago I decided to substitute the lard with butter, my husband loves the new season the butter gives, I have been using butter instead ever since.

Big hush-hush in making tortillas. If the become crackery and can seem to get over that. Use warmer h2o add a pinch of yeast. Information technology will make sucessful tortillas all the time. These cost pennies to make at home. Soon you tin whip out dozen in v min with do.

Very good except I used warm water and also allowed the dough to rest subsequently neading and once again after forming the assurance virtually 10 minutes each time or one beer however you lot want to fix the time is upwards to yous this is the way information technology was done by my wifes Family and has been passed down for generations practiced eating!!!!!!

Equally is, the recipe is okay. 2 TBSP of lard did not get my very far with the h2o...The snap back on the dough was to strong to scroll out every bit far every bit I needed with having to make 24 count. Plus there was so little lard, that it never reached that "fine cornmeal" state. A 2nd batch was in lodge. It took at least 4 TBSP of lard and another ane/2tsp of salt as well. In one case I did that, information technology turned out similar to a recipe my mom used to make. BEST TIP I can tell you on how to become equal amount of dough pieces on a recipes such as this is: weigh you dough prior to cutting and proportioning out. Once the dough is weighed carve up out how many you need to make this recipe work to serving size. My dough weighed 36oz / 24= i.5oz per portion. Will make again with my adjustments.

FANTASTIC! Although I did substitute the lard with about 3 tablespoons of olive oil. Also the recipe could be readily used in lieu of naan or most other flatbreads.

these were great! the play a trick on is to permit the dough residuum 10 min so carve up in to 24 pieces

Out of all the tortilla recipes I've tried off AR, these are easily downwardly the best. With the original recipe, I fabricated 24 tortillas well-nigh 8 inches diameter. Non sure why some people had trouble with this but it does brand the number of servings every bit stated. Besides, the dough is very flexible and forgiving. My v year former daughter even made 3 on her ain. I did utilise shortening because I didn't take lard and used hot water.

Nowhere most enough lard in this. The tortillas end upwards hard instead of how they should be. For 4 cups of flour, information technology should be closer to 8-12Tbs. Also, when mixing in the water, it should exist warm/hot. Finally as a tip, rolling them out betwixt Saran wrap or the similar, will go far far easier to become them sparse.

This took a lot of time and effort for something that tasted like what I can buy at the grocery store. I will not make again equally information technology was nothing special for my family.

I followed one reviewer'southward suggestion and used just under one/2 loving cup of lard instead of two tablespoons and that worked beautifully for me. I feel like without information technology it would have been too dry. Also added a splash more of h2o, probably a half a teaspoon or so. This fabricated 18 smallish tortillas for me.

Take fabricated this several times with shortening. Information technology's really awesome. Just exist sure to preheat your skillet for about 5 minutes to ensure it's properly heated before paw! Thanks!

Very easy recipe. I used kokosnoot oil instead of lard and they turned out great.

Very quick and piece of cake, and very tasty. I struggled a flake at first, to gyre the dough out as thin as I wanted it to exist, merely subsequently a few, I got the hang of it.

Great recipe..I used 1 i/2 times amount in recipe and got 18 8 inch tortillas..I did make 24 round balls like recipe said and used Crisco butter flavored shortening..also, hot water...To brand into tortilla shape , I rolled out with rolling pan, and so used an 8 inch bucket peak to cut out a perfect circumvolve. As well, refrigerated before cooking a few hours..yous can safely stack on acme of each other..when you flour the dough balls earlier you roll out,this adds plenty flour and then tortillas don't stick on elevation when stacked together.

This merely turned into a big sticky mess for me. I have never attempted my ain tortillas before and then I wasn't really sure what to expect but what I came upwards with needed a LOT more flour only to be able to work with. It was still actually pasty when I tried to cook 1 but it just didn't work out. The taste was close to a pancake mix pancake. I don't know what I did wrong every bit the the instructions and ingredients were unproblematic. It only didn't piece of work for me. I am giving it three stars because it must accept been my error somewhere but I will non be trying these again.

This was dandy. I realized after making the dough my rolling pivot was no where to be found so I ended up merely pressing them out pretty thin but not pretty. I'll make this again when I get a printing or a rolling pin. Made a great "budget" dinner that wasn't pasta again.

This recipe can exist scaled upward or downward, and the dough tin can exist divided into whatever size you like depending on how big you lot want the tortillas to exist. Working with this recipe you lot can easily substitute half the all-purpose flour for corn repast or whole wheat flour. I've tried with both variations; the corn meal produces a more fragile tortilla merely the flavour and texture is out of this world. Whole wheat is my favourite variation. I will never purchase tortillas from the store again; these are simply besides piece of cake and too tasty.

-I added some frozen spinach, pepper, oregano, and garlic powder for a bit of difference to ordinary salad wraps. -I also subbed one of the cups of flour with whole wheat. -And used 2 TB butter not lard. -As before long as each one was washed I immedietly threw it into a ziplock and sealed it shut. They stay very soft that manner.

I made them with margarine and halved the recipe, they were fabulous! I don't usually consume many carbs and then this was a special treat :)

I ended upwards getting sixteen tortillas out of the recipe. I cut the dough into about golf ball sized pieces and then rolled them flat. In order to get the nice round edges, curlicue your dough into a nice ball, flatten with the palm of your hand, so roll out. Brand certain you have enough flour then that the dough doesn't stick, and rotate 1/4 plough afterward each roll. Ringlet from the center out, just don't exit the dough with your rolling pin at the edge. My husband said that they were bland, but other than that, everyone liked them. Just an average recipe.

Sooo much better man the mix stuff! Easy and tasty! I used shorting and warm water.

VERY good and VERY piece of cake. I used butter in identify of lard and they came out excellent! Thanks for sharing this recipe!

Nosotros used this dough to make empanadas. Fantastic. Too works well with white whole wheat flour.

I substituted 2T extra virgin olive oil for the lard and they turned out bang-up. Everyone who tries them loves them.

My Spaniard married man, whose never had a homemade Mexican tortilla, loved these. The flavor was great, simply I had a difficult fourth dimension keeping them thin enough. When I took them off the printing they shrunk upwards and got thicker.

Easy recipe and finally my tortillas didn't fall apart. Hard to go them flat enough merely I always have problems with rolling dough.

I've been using recipes from this website for quite some time merely never really stopped afterward to write reviews almost them. This is the beginning time I thought I should really write something. This recipe is absolutely delicious! And and then easy to make! We had a burrito nighttime so I divided a full recipe into only eight balls. I wanted them big so I could curl them up even if full with meat, guacamole, beans, sour cream, cheddar cheese... The just thing I changed, like other reviewers, was the fact that I used hot water. I had fresh lard on hand and then I used information technology to follow the recipe. I didn't accept a skillet large enough for the size of my tortillas so I used a electric pan for cooking them. It worked perfectly. As shortly as I was taking them out I wrapped them in a make clean dry out towel to keep them moist. I'll be using this recipe again and once again! Thank you lot for the recipe!

I used shortening instead of lard (because frankly, eww!) and these however taste cracking. Use actually hot water also. Cooking on cast atomic number 26 is a must! These are quick and so easy, I won't e'er buy store-made tortillas over again. I will say, this recipe doesn't make as many as information technology says, unless you make very tiny tortillas. But it's worth making another batch!

If y'all're having trouble rolling out circles, look at the back of your largest round dinner plates to run into if they have a round "human foot" molded into the ceramic. If so, put each lightly floured ball onto a cutting lath and so press it out round with the bottom of your dinner plate. If information technology's still a little thick just roll a fleck more later pressing it out trying to keep the round shape. Pressing out the dough instead of rolling works a bit better if you lot do take a slightly higher lard content. You tin can too try pressing out rounds just past pressing them out flat on your floured surface using a lightly floured cut lath. (This method makes information technology a little hard to get the thickness even, though.)

These were pretty good, only I will definitely add more than salt side by side time. Mine didn't curl out very thin, and so I picked them upwardly and stretched them a bit and that worked well. I concur with another reviewer who said to rut the pan to 7 then melt on 5.5 or 6 - I started out at 5 for the first i and it took forever to cook and ended up too thick. I might also add together a bit more lard next time (I halved the recipe, and will probably go with a heaping tablespoon instead of just a tablespoon). Halving the recipe made 10 medium sized tortillas.

these tortillas turned out pretty good (for my first endeavour) i think i might need to work on making them thinner. it seemed liked no matter how thin i made them, they still puffed up quite a scrap. they tasted pretty skillful though.

I unremarkably don't postal service a review when I don't follow the recipe exactly only this one withal turned out great! I used the Smart Residue butter that has olive oil in it in identify of the lard and one-half whole wheat flour. They all the same turned out great. I scaled it down considering I was worried well-nigh how well they would keep simply they were still soft afterwards a week and gone after that!

Great and tasty. I'm in trouble now that I know I can make them instead of purchase them. The play a joke on to make them thinner is to stretch out the tortilla after rolled. Made mine a fiddling thinner for the family, but I like them thicker.

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Source: https://www.allrecipes.com/recipe/157642/homemade-flour-tortillas/

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