Flour Tortillas

Total Time: 4 hrs 5 mins Preparation Time: 4 hrs Cook Time: 5 mins

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon salt
• 1/4 cup shortening
• 1/2 cup water, lukewarm

Recipe

• 1 combine flour and salt; cut in shortening with a pastry blender until fine particles.
• 2 add the warm water gradually and toos with fork to make a stiff dough.
• 3 form into a ball and knead thoroughly on a lightly floured board until smooth and flecked with air bubbles.
• 4 to make dough easier to handle, cover tightly and refrigerate 4-24 hours before using; let return to room temperature.
• 5 divide dough into 8 balls (or the recipe says 11 balls for 8 inch tortillas) and roll as thinly as possible on a lightly floured board or between sheets of waxed paper.
• 6 drop onto a very hot ungreased cast iron skillet or griddle and cook about 20 seconds.
• 7 turn and cook a few seconds on other side.
• 8 repeat with remaining tortillas.
• 9 either use at once, or these can be tightly wrapped and refrigerated or frozen.
• 10 if desired, you can replace 1/2 cup of the flour with cornmeal or wheat flour (my kids won't eat it that way -- yet!).