Recipes Basic Homemade Flour Tortilla Be the first to rate & review! Make your favorite flour tortillas from scratch in this easy recipe, which calls for basic ingredients that may already be in your pantry. Slideshow: How to Make a Tortilla By Todd Porter and Diane Cu Todd Porter and Diane Cu F&W Digital Food Awards Winners Website White on Rice Couple Profile Todd Porter and Diane Cu don't just post recipes; they blog about the parties they throw in their Los Angeles garden. They invite readers to join them, not just figuratively but literally. "So many of our friendships started with a hello on Twitter," Cu says. Like the blog, their book, Bountiful, features recipes inspired by their garden and their backgrounds: He grew up on a ranch in Oregon; she was born in Vietnam. "What's funny is, Todd is almost more Asian than me. He cooks with chopsticks and studied Japanese," Cu says. Food & Wine's Editorial Guidelines Updated on November 18, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Todd Porter & Diane Cu Total Time: 45 mins Yield: 12 tortillas Ingredients 2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon kosher or sea salt ½ cup vegetable shortening or lard ¾ cup warm water Directions In a large bowl, whisk together the flour, baking powder and salt for 20 seconds. Pinch vegetable shortening into the flour mixture or use a pastry cutter until incorporated. The mixture will be crumbly. Start with 3/4 cup of water and mix into the flour mixture to form a semi-smooth dough ball. If necessary, add more water 1 tablespoon at a time until dough binds together into a semi-smooth ball (dough should form easily into a ball but not be sticky). Knead 15 times or until ball is smooth. Let dough rest for 15 minutes. Pinch off 1-inch balls of dough. Form into tight balls, and then flatten into fat discs. Allow to rest for 10 minutes. Heat a griddle, comal (a smooth rounded griddle) or large skillet over medium heat. Place the raw tortilla on the pan and cook until it puffs and starts to brown, about 30 seconds, flip over, press down with a spatula, and then cook for another 30 seconds, or until the second side is browned. Place tortilla on a plate and cover with a towel. Repeat with the remaining dough balls. Rate it Print