用料
| Flour 面粉 | 2 cups |
| Baking powder 泡打粉 | 1½ tsp |
| Salt 盐 | 1½ tsp |
| Vegetable shortening 蔬菜酥油 | 3 tbsp |
| Water (warm) 温水 | ¾ cup |
Flour Tortilla 面粉墨西哥卷饼的做法
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.在一个大碗中将所有干性材料混合,将酥油加入用手指搓开成雪花状。
Add the water until a dough is formed. 慢慢加入热水揉成面团。
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. 在洒上薄薄一层面粉的台面上，揉面1分钟。然后将面团用保鲜膜包起醒面10分钟。
Cut the dough ball into smaller pieces and roll them into r the balls with plastic warp and allow to rest another 15 minutes. 将面团切成小份搓成球，盖上保鲜膜再次醒面15分钟。
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. 用擀面杖将小面团球擀平。放入不粘锅用中高火每面煎30-60秒，等一面煎到形成泡泡或有黄点后翻面煎另一面。用干净的毛巾铺在煎好的卷饼上保持温度。