I had planned to run to the store today to grab tortillas for enchiladas, but then I remembered I had not one, but two, tortilla recipes bookmarked. I made this version from Make and Takes because they looked a bit quicker than the other I had bookmarked. Although they take more time than opening a package of tortillas, they are flexible enough to make with a baby in the house (meaning the timing doesn't need to be exact).
Homemade Flour Tortillas
1 1/2 cups white flour
1 1/2 cups wheat flour
1 tsp. baking powder
1 tsp. salt
3 Tbsp. shortening
1 1/4 cups hot water
Combine the dry ingredients together in a large bowl. Add the shortening, and cut in using a pastry cutter. Add the hot water, and mix the dough. If needed, add small amounts of water or flour as needed to form a firm yet soft dough.
On a floured surface, knead the dough until it's smooth. Divide the dough into 16 to 20 balls, depending on how large you want your tortillas. Place the balls back in the ball, and cover them with a towel for 15 minutes.
Working with one piece of dough at a time on a floured surface, roll each ball as flat as possible. You want the tortillas to be very thin. (Perfect circles are overrated.)
Heat a large griddle to medium heat, and place rolled dough onto the griddle. Cook until you see it bubble, and then flip and cook another minute or so. Place cooked tortillas on a plate covered with a towel. This allows them to stay warm and soft while you continue cooking the tortillas. Use the tortillas while warm or reheat slightly in the microwave to soften them. Makes 16 to 20 tortillas.