Fresh, handmade flour tortillas are one of the great examples of cross-cultural culinary pollination. Somewhere between a crepe and a pancake though shaped with dough instead of poured batter, the ...

Flour tortillas regularly occupied a spot on our table when I was growing up. Mom would make a ball of dough at least once a week, and if she didn’t have time to cook a whole batch, she’d keep the ...

Food blogger Alexa Soto shares her recipe for fresh, homemade tortillas. To celebrate Hispanic Latinx Heritage Month, "Good Morning America" is highlighting chefs, recipe developers, bloggers, ...

Tired of spending waaay too much on a package of just eight cassava flour-based tortillas that barely have enough time to make it into the fridge before they’re gone? We feel you to the core. Yes, ...

The flour tortilla could have been the first bread of California, but it was also the touchstone of our family. You had to master the art of the tortilla to be taken seriously in the kitchen. Much ...

Instructions: Whisk flour and salt together in a mixing bowl. Stir in the oil and warm water until a dough begins to form. Turn the dough onto a surface dusted with cassava flour and knead until ...

I’ve had fresh flour tortillas (more on that in a second), and I’ve had plenty of packaged flour tortillas—I know they run the gamut from okay to next level. So how to tell the difference? Let's first ...

Instructions: Combine flour, baking powder and salt in a mixing bowl. Add shortening and combine using your hands or a pastry cutter until mixture resembles coarse sand. Add water and mix together ...