Source of Recipe
List of Ingredients
3 cups unbleached flour
2 tsp. baking powder
1 tsp. salt
4-6 Tbsp. vegetable shortening
about 1 1/4 cups warm water
Mix dry ingredients in a large bowl.
Add vegetable shortening. Use a fork or a pastry cutter to cut in the shortening or just do it the old fashioned
way and use your hands.
Next add warm water a little at a time until your dough is soft and not sticky. You do not need very hot water.
Knead the dough for a few minutes.
Now you will pull off pieces of dough to form about 12 small dough balls. Let them rest for at least 10 minutes, longer if you like.
Now you can roll out the dough with your rolling pin and a little flour. Roll them out fairly thin.
Heat a cast-iron skillet or large non-stick skillet over medium heat. If it is too hot the tortillas will cook too fast.
Lay your tortilla on the skillet. It takes just a few seconds to cook. Flip to the other side. When they are done it should have lots of nice brown speckles. Place them in a
towel. If you would like you can use a tortilla warmer to keep them warm longer.
They are ready to be served!