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Sauces & Stuff

Flour Tortillas with Roasted Garlic

It’s no surprise that fresh, homemade tortillas are far superior to store-bought. But what is so astonishing is how easy they are to make. These Flour Tortillas with roasted garlic are soft and supple, with a light garlic flavor. The roasted garlic is an optional add-in, but tasters preferred the subtle flavor as opposed to none at all. You may never buy a package of tortillas again!

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Pulse flour, salt, and baking powder in a food processor 2–3 times. Add shortening and roasted garlic; pulse until mixture resembles coarse crumbs. With processor running, add water, just until dough forms a shaggy ball, about 30 seconds.

Turn dough out onto a lightly floured surface and knead until smooth, about 1 minute.

Cover dough with a damp cloth or plastic wrap and rest 15 minutes.

Divide dough into 10 golf ball-sized pieces; cover and let rest 10 minutes.

Roll one dough ball out on a lightly floured surface into an 8-inch circle using a rolling pin.

Cook tortilla in a preheated cast-iron skillet over medium-high heat until lightly browned, about 1 minute per side. Transfer tortilla to a plate and cover with a towel. Repeat rolling and cooking with remaining dough balls.


Preheat oven to 375°. Cut off stem end of one bulb of garlic to expose the cloves; place in the center of a piece of foil. Drizzle 1 Tbsp. olive oil over garlic, then loosely fold foil to enclose. Roast garlic in oven until soft when pierced, 45–55 minutes; open packet and cool. Pop cloves out of their skins by squeezing the bulb from the base.


Squeeze the roasted garlic into the flour mixture, being careful not to get any of the papery skin in the processor.


With the processor running, add the water just until a shaggy dough ball comes together.


Knead the dough 1–2 minutes until it becomes smooth and pliable, then let it rest to allow the gluten to relax.


On a lightly floured surface, roll each dough ball into 8-to-9-inch circles, adding more flour as needed.

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