- 3 and 1/2 cups all-purpose flour
- 3 Tablespoons cold vegetable shortening or coconut oil
- 2 teaspoons baking powder
- 1 and 1/2 cups water (you probably won’t need it all!)
- In a bowl, combine flour, salt, baking powder, and vegetable shortening. Work through the mixture with your hands, breaking up the shortening until the mixture is incorporated and has a slightly mealy texture.
- With the dough hook on your mixer (or by hand, if you prefer) stream in about 1 cup of the water and stir until it has been absorbed by the flour. Then, add water a tablespoon at a time while your mixer kneads the dough (or add a tablespoon of water, then break and knead by hand for a minute to incorporate it) until you have a smooth dough. Dough should be smooth and elastic, but not sticky. I used a little under 1 and 1/4 cups of water when I made these, to achieve the right consistency. If you add too much water and the dough is too sticky, even it out by kneading in another tablespoon of flour.
- Roll the dough into balls that fit comfortably in your palm. Using a tortilla press or a rolling pin, roll each ball of dough out into a round tortilla shape.
- Heat a large, flat pan (preferably cast iron) over high heat until it is HOT. Cook tortillas for 30-40 seconds on each side until they’ve browned up a little bit. Serve immediately or store them in the fridge and reheat whenever you’re craving a quesadilla.