Homemade Flour Tortillas
4 c. flour
2 t. baking powder
1 t. salt
4 T. shortening or lard
1 c. very warm tap water
Combine dry ingredients. Cut in shortening until crumbly, as for pie crust. Lastly, add water, a little at a time, until the dough gathers itself into a ball. You may need to add a bit more water. I always do. Knead dough on a floured cupboard 15-20 times. Let dough rest 15 minutes. Shape into balls about 1 1/2" round. Flatten and roll out very thin on floured cupboard. Place on a hot griddle. I use a dry griddle -- an electric skillet set at 400*. Wait for the tortilla to bubble up and the edges to curl (about 30 seconds) and turn with a spatula and fry on other side another 30 seconds or until lightly golden in spots. Remove from heat. Continue rolling out balls and cooking them. I can usually get 11-12 large tortillas with this recipe. You may even like them hot from the skillet with butter & honey or cinnamon & sugar.
Start with balls approximately 1 1/2" round. Flatten and roll out.
Roll out very thin.
Cook on a very hot griddle until tortilla bubbles up.
A nice stack of tortillas, ready to eat!