FLOUR TORTILLA MIX

Flour Tortilla Mix image

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.

Provided by Taste of Home

Time 10m

Yield 10 tortillas (8 inches each).

Number Of Ingredients 10

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

Steps:

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 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.

Nutrition Facts : Calories 148 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 100mg sodium, Carbohydrate 21g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.