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“This recipe is based on an article in the San Jose Mercury News by Stacy Diaz. I tried it and didn't need near as much water as the recipe indicated. The dough should not be sticky. This recipe is healthier since it uses oil instead of shortening.”
12 tortillas

Ingredients Nutrition


  1. Mix the dry ingredients.
  2. Add oil and mix with hands.
  3. Mixing with your hands, add water a little at a time, until you get a soft dough.
  4. You should be able to mix in all the dry ingredients, but the dough shouldn't be sticky.
  5. (You can add in more flour if you add too much water.) On a floured surface, knead the dough for 2- 4 minutes, adding flour if the dough is sticky.
  6. Form dough into a ball, cover with towel and place upside down bowl over dough.
  7. Let the dough rest for 15-20 minutes.
  8. NOTE: the dough will not rise, this just rests the gluten.
  9. Heat ungreased griddle to medium-high.
  10. Break off golf-ball sized pieces of dough and flatten into 5 inch circles.
  11. On a floured surface roll out tortillas using a back and forth motion, turning the tortilla 1/4 turn after each roll.
  12. Flip the tortilla at least once.
  13. Place tortilla on hot griddle and cook till bubbles rise (20-25 seconds).
  14. Flip and cook on the other side 20-25 seconds.
  15. Finished tortillas will be speckled with brown.
  16. Place cooked tortilla in a bowl covered and lined with a towels.
  17. NOTE: When you get good you should be able to roll out a tortilla while one on the griddle cooks.

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