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Monthly Archives: February 2013

Flour Tortillas

102_1090A couple of days ago it was dinnertime….again.  Sigh.  I was out of everything, and short on time.  I was also in my garden clothes and didn’t want to show my grubby face at the local grocery store.  What to do?   I had one other option: use my wits and my Home Store and come up with something.

It’s my habit to build a meal around a starch instead of a meat.  I know that horrifies some of you low-carb enthusiasts, but let’s face it: veggies just aren’t famous for filling kid tummies.  Beyond that, I believe that meat should be eaten sparingly.   So, bring on the breads, grains, pasta and potatoes!Then I had a thought.  Tortillas.  I have a recipe, and I know how to use it.  I’ve tried this recipe before and I love it.  I’ve made whole wheat ones previously, but this time I tried white — feelin’ a little dangerous, I guess.  They turn out beautifully either way.  Cooked or uncooked, they keep well in the fridge.  We had homemade burritos, with several tortillas left over for snack-time quesadillas.

This is the best recipe I’ve ever used.  It’s not crumbly and dry like others I’ve tried.  It compares favorably to its store-bought counterparts and is very easy to work with.  Those of you who are fond of buying uncooked tortillas (I am!) are really going to like these.  It’s the best of both worlds!  P.S…….No preservatives!


  • YIELD: 12-15 tortillas
  • PREP: 15 mins
  • COOK: 15 mins
  • READY IN: 60 mins

From the Shelf Reliance Thrive cookbook. Easy, no fail recipe using white or whole wheat flour.


  • 1 cup white flour
  • 4 cups flour white or whole wheat
  • 2 teaspoons salt
  • 1/2 cup vegetable shortening
  • 2 1/4 cups boiling water
  • additional flour for rolling


  1. Stir together flours and salt. Cut in shortening with a pastry blender, fork, or fingers. Mix until crumbly.
  2. Make a well in the center of the mixture and pour boiling water into the well. Mix with a fork until dough is evenly moistened. Dough should be soft but not sticky. If dough is too flaky, add more water 2 tablespoons at a time until dough comes together.
  3. Knead on lightly floured surface until dough does not stick to fingers. Form balls of dough in desired size (golf ball sized makes small tortillas — twice that size make larger “burrito- sized” tortillas). Place on a cookie sheet or other surface and cover. Let sit for about 30 minutes. (You can cut that time down if you need to. So far it hasn’t seemed to matter).
  4. Roll out each ball into a tortilla of desired thickness.
  5. Cook on an ungreased, preheated skillet at medium heat. Brown on both sides.
  6. 102_1090
  • COURSE: Breads



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