Instructions:

• Mix dry ingredients in a large bowl.

• Cut low fat margarine in with a fork, pastry cutter or just do it the old fashioned way and use your hands.

• Next, add warm water a little at a time until your dough is soft and not sticky. You do not need very hot water.

• Knead the dough for a few minutes.

• Now you will pull off pieces of dough to form about 12 small dough balls. Let them rest for at least 10 minutes, longer if you like. You can also cover them, and refrigerate.

• This is a good time to heat up the comal. You will want to set it at medium to high heat. If it is too hot the tortillas will cook too fast.

• Now, you can roll out the dough with your tortilla rolling pin or palote. It is a good idea to dust each ball with a little flour just before you roll them out. Lay the palote in the center of the dough ball and roll up, center and roll down. It is good to lift the dough and turn it. Again, rolling pin in the center and roll. Roll them out fairly thin.

• Lay your tortilla on the hot comal. It takes just a few seconds to cook. Flip to the other side. When they are done it should have lots of nice brown speckles. Place them in a towel. If you would like you can use a tortilla warmer to keep them warm longer.

 

They are ready to be served! If you need any of the equipment to make flour tortillas, try our authentic tortilla kit.

These tortillas are lower in fat and lower in salt. Traditionally, served at every meal. We hope you enjoy this delicious Mexican flat bread. It is well worth the effort to make homemade tortillas! Enjoy!