I try to avoid packaged food due to many of the preservatives and unnatural ingredients. Homemade also usually tastes better. These flour tortillas are no exception. They are light, fluffy, and don’t take long to make (30 minutes) or require much effort. You can also customize them by using part whole wheat flour or adding different flavors, such as spinach, tomato, or herbs.
In the bowl of a large food processor fitted with a dough blade or a large bowl, mix together flour, baking powder, and salt. I prefer to use a food processor, because it brings the dough together quickly. Evan also likes to watch it.
If using the food processor, add the shortening (butter) and pulse until crumbly. The pieces should be no larger than a pea. If mixing by hand, use a Dough Blender, fork, or your hands. Slowly mix in water until dough comes together.
On a lightly floured surface, knead the dough until smooth, just a minute or so. Divide the dough into 12 equal pieces and roll each into a ball. Let sit for about 10 minutes covered with a towel. Roll each ball as thin as possible, about 8 inches in diameter.
Add tortilla to skillet heated to medium heat and cook just until bubbles form on the surface.
Cook the other side until lightly browned, another 20 seconds. Be careful not to overcook the tortillas. The heat may need to be adjusted a little to keep the skillet from getting too hot. Serve immediately or refrigerate for up to a week.