Ingredients

• 3 cups all-purpose white flour
• 2 teaspoons Homemade Phosphorus-Free Baking Powder
• 1/4 teaspoon salt
• 3/4 cup shortening
• 3/4 cup hot water

Preparation

1. Combine flour, phosphorus-free baking powder and salt.
2. Cut in shortening until mixture is crumbly.
3. Add 3/4 cup hot water, and stir until ingredients look moist.
4. Mix and knead to a soft dough. (You may need to sprinkle in another 1 to 2 tablespoons of flour).
5. Cover dough with a towel and let rest 1 hour.
6. Cut into 12 pieces.
7. Lightly roll into a 6” to 7” tortilla, or put in a tortilla press, to 1/8” thickness.
8. Cook on a hot iron skillet for 30 to 60 seconds per side until no longer doughy and brown spots begin to appear.

Helpful hints

• Cream of tartar is the potassium acid salt of tartaric acid, which is a by-product of wine making. One teaspoon contains 495 mg potassium. When using cream of tartar with baking soda to replace phosphorus-containing baking powder, be aware the potassium content of food will be higher but phosphorus is much lower.
• Since the potassium in a tortilla made with low phosphorus baking powder is higher than regular tortillas, be sure to limit portion and other potassium sources if you are on a low-potassium diet.