用料
| Flour 麪粉 | 2 cups |
| Baking powder 泡打粉 | 1½ tsp |
| Salt 鹽 | 1½ tsp |
| Vegetable shortening 蔬菜酥油 | 3 tbsp |
| Water (warm) 溫水 | ¾ cup |
Flour Tortilla 麪粉墨西哥捲餅的做法
In a bowl,mix together the dry ingredients. Add the shortening and work it into the flour mixture with your fingers until the mixture resembles coarse crumbs.在一個大碗中將所有乾性材料混合,將酥油加入用手指搓開成雪花狀。
Add the water until a dough is formed. 慢慢加入熱水揉成麪糰。
On a lightly floured surface, knead the dough for about 1 minute. Cover the dough balls with plastic wrap and allow to rest another 10 minutes. 在灑上薄薄一層面粉的檯面上，揉麪1分鐘。然後將麪糰用保鮮膜包起醒面10分鐘。
Cut the dough ball into smaller pieces and roll them into r the balls with plastic warp and allow to rest another 15 minutes. 將麪糰切成小份搓成球，蓋上保鮮膜再次醒面15分鐘。
With a rolling pin, roll the dough balls g a non-stick pan, cook each tortillas for 30-60 seconds on medium-high heat, or until bubbles form and brown spots develp on the other side. Flip the tortillas and finish cooking on the other side. Keep the tortillas warm, covered with a clean towel. 用擀麪杖將小麪糰球擀平。放入不粘鍋用中高火每面煎30-60秒，等一面煎到形成泡泡或有黃點後翻面煎另一面。用乾淨的毛巾鋪在煎好的捲餅上保持溫度。
