Ingredients
8-1/2 cups all-purpose flour2/3 cup nonfat dry milk powder1 tablespoon baking powder1 teaspoon salt1 cup shorteningADDITIONAL INGREDIENTS FOR FLOUR TORTILLAS:1/2 cup plus 1 to 2 tablespoons waterADDITIONAL INGREDIENTS FOR SPINACH TORTILLAS:1/4 cup frozen chopped spinach, thawed and squeezed dry1/3 cup plus 2 to 3 tablespoons water
Preparation
In a large bowl, combine the flour, milk powder, baking powder and salt. Cut in shortening until crumbly. Store in an airtight container in a cool, dry place for up to 6 months. Yield: 4 batches (about 10 cups total).
To prepare flour tortillas: In a large bowl, combine 2-1/2 cups tortilla mix and 1/2 cup water. Stir with a fork until mixture forms a ball, adding additional water if necessary.
Turn onto a lightly floured surface; knead 6-8 times or until smooth and combined. Divide into 10 portions. Roll each piece into an 8-in. circle.
In a 10-in. ungreased nonstick skillet, cook each tortilla over medium-high heat for 30-45 seconds or until bubbles form. Turn tortilla, pressing bubbles down with a spatula. Cook about 30 seconds longer or until lightly browned. Yield: 10 tortillas (8 inches each).
To prepare spinach tortillas: In a blender, combine spinach and 1/3 cup water; cover and process until smooth. In a large bowl, combine 2-1/2 cups tortilla mix and spinach mixture. Continue as directed for flour tortillas.
