Our first years in Asia found us hungry for Mexican food. I soon learned the knack of making tortillas. The thinner you can roll them, the better they will be.


3 cups all purpose flour
3 teaspoons baking powder
3 teaspoons salt
1/2 cup Crisco
1/2 cup warm water

Mix all ingredients in order with hands. Shape into golf ball size. Roll flat on floured surface. In hot dry skillet, brown on each side until done.


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