(15 – 18 Tortillas)
- 3 cups “JIFFY” Baking Mix
- 1/2 cup flour
- 1 Tbsp. vegetable shortening
- 1-1/4 cups warm water
Preheat griddle to 450°F or skillet to medium, medium high heat or when water dropped on skillet sizzles.
Combine baking mix, flour and vegetable shortening. Mix with fork until blended. Add water and mix quickly until dough forms. On floured surface, knead several times until soft dough forms and is no longer sticky. Cover with plastic wrap and let rest for 5 – 10 minutes. Pinch off 15 – 18, 1” balls of dough. Knead each into a tight ball by folding them over with your fingers, turning and repeating, then shape into a flat disk. Cover and let rest for an additional 5 – 10 minutes. On lightly floured surface, roll each disk out to form an 8” circle, about 1/8” thick. Place on griddle and cook 1 minute on each side. Place on baking sheet lined with parchment or paper towel. Store leftovers in plastic storage bag in refrigerator.
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