Breakfast Tortillas

Sometimes Garcia will give her granddaughter a small cookie cutter to press out fun shapes. Ashley's favorite way to eat her tortilla is warm, and filled with scrambled eggs or cheese.
8 to 10 servings


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2 cups flour
1 teaspoon salt
1/4 teaspoon baking powder
1/4 cup shortening or vegetable oil
1/2 cup lukewarm water


Prep time: 45 minutes
Cooking time: 10 minutes

1. Put flour, salt, and baking powder into a mixing bowl. Mix the shortening or oil into the flour mixture until it forms pea-size balls. Add the lukewarm water, a little at a time, until the dough is soft and pliable.

2. On a floured surface, knead the dough until smooth, for 1 to 2 minutes. Place in a bowl, cover with a clean dish towel, and let it "rest" for 30 minutes. Knead dough and form 8 to 10 balls. Roll them out as thin and round as possible.

3. Preheat an ungreased griddle or cast-iron frying pan. Cook tortillas on griddle one at a time, flipping when a bubble forms (less than a minute). Put cooked tortillas in a plastic bag until ready to serve, to keep them warm and soft. Serve with butter, or fill with eggs, cheese, or cooked chicken.

To make a sweet version, heat about 2 Tbs vegetable oil in a frying pan and cook the raw tortilla on both sides until puffy and light golden brown, about 45 seconds altogether. Drain on a paper towel. While tortilla is hot, sprinkle with sugar and cinnamon. Cut in quarters to make it easier for kids to hold.

Created date

February 2005

Nutritional Information

Calories (1/8 recipe): 175
Fat 7.1 g
Satfat .5 g
Sodium 292 mg
Cholesterol 0 mg