flour tortillas

Flour Tortillas

6 cups all-purpose flour
1 teaspoon baking powder
2 teaspoons salt
1 heaping cup shortening or lard
2 cups warm water, or more

Sift flour and salt. Mix in bowl with lard or shortening and add water gradually. Usually it takes up to 3 cups. Knead well to make a smooth dough. Let it stand for 20 minutes in an oiled plastic bag. (Keep dough covered while making each tortilla.)

Make into small 2-inch balls and roll with a rolling pin on a floured board into a round disk. Cook on a hot, dry flat cast iron skillet, turning over once, until cooked on both sides to your liking.

Makes about 2 1/2 dozen, approximately 9 inches in diameter.

flour tortillas

Flour Tortillas

2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
2 teaspoons to 1 tablespoon shortening
1 cup or less lukewarm water

Combine flour, salt and baking powder. Cut shortening in with fingers. Add lukewarm water gradually and mix evenly with fingers until dough is soft and pliable (not sticky or tough). Let rest for 5 minutes.

Pinch off 8 to 12 balls of dough. Pat flat, then roll on unfloured board. Roll from center out, concentrating on the thickest edge and flipping the tortilla about 1/4 turn with each roll and keeping hold of one edge or side, holding it firmly and slightly off the board. Roll and stretch until thin.

Heat a cast iron skillet or griddle as hot as possible. Fry tortilla quickly, flipping once. The faster you fry them, and the hotter, the softer and more tender tortilla. Place fried tortillas on towel. Cover and repeat until all are done. Let tortillas cool slightly, then place all of the tortillas in a plastic bag.

Makes 8 to 12.