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Serve tortillas warm, brushed with melted butter, or use them to wrap your favorite fillings. Store cooled tortillas in an airtight bag or container for up to 2 days at room temperature or refrigerate for up to 1 week. Reheat briefly on a skillet or microwave with a damp towel to soften.
Variations:
Substitute vegetable shortening with butter for a richer taste.
Add a pinch of garlic powder or herbs to the dough for extra flavor.
For a lighter version, use half whole wheat flour and half all-purpose flour.
FAQ:
Can I freeze homemade tortillas?
Yes, cooked tortillas freeze well. Separate them with parchment paper and store in a freezer bag. Reheat directly from frozen.
Why are my tortillas stiff or dry?
Overcooking or using too little fat can cause this. Make sure the pan is hot but not too hot, and don’t overcook.
Can I use oil instead of shortening?
Yes, though it may change the texture slightly. Use a neutral oil like canola or sunflower.
How do I get tortillas to puff up?
Make sure the dough is well-kneaded and the skillet is hot. Pressing lightly with a spatula while cooking can help puff them.
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