Food & Recipes

Breakfast Tortillas

by Diane Garcia

Breakfast Tortillas

Prep time: 45 Minutes
Cook:10 Minutes
Yield: 8 to 10 Servings


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


  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.


How kids can help: 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.
Per serving: 175 calories, 7.1 g fat (.5 g saturated), 292 mg sodium, 0 mg cholesterol.