Soft shaped tortillas

A method of preparing a soft shaped tortilla piece packaged food article, comprising the steps of:

• A. providing a quantity of a chemically leavened dough, the dough including:
• about 55 to 80% by dry weight flour,
• about 1% to about 10% sugar,
• about 4% to about 15% humectant,
• about 1% to about 15% fat,
• about 1% to about 5% salt, and
• about 30% to about 35% moisture;
• B. forming the quantity of chemically leavened dough into a plurality of finished soft shaped tortilla pieces, wherein each of the plurality of finished soft shaped tortilla pieces has a formed shape selected from a cup, bowl, U- or square bottomed-shaped taco shell, boat or canoe, pita, tube, envelope, pod, bun, or cone, by:
• a. pressing the dough into a mold configured to shape the dough and heating the dough in the mold until the dough is fully cooked and formed into the shape of the mold to produce the plurality of finished soft shaped tortilla pieces which are flexible and pliable;
• or
• b. pressing the dough into the mold configured to shape the dough, heating the dough long enough to form the dough into a shaped dough having the shape of the mold, removing the shaped dough from the mold, and further heating the shaped dough until fully cooked to produce the plurality of finished soft shaped tortilla pieces which are flexible and pliable;
• and
• C. packaging the plurality of finished soft shaped tortilla pieces to form the soft shaped tortilla piece packaged food article.