Flour Tortillas
4 cups Unbleached all purpose flour
2 teaspoons Salt
4 teaspoons Baking powder
2 tablespoons Vegetable shortening
1 1/2 cups Warm water or more if needed
In a large bowl, stir together the flour, salt and baking powder. With a pastry
blender, a fork or your hands, gradually work in the lard or shortening until it
is all incorporated. Add enough warm water to make a soft but not sticky dough.
Turn out onto a lightly floured board and knead for 5 minutes. Divide the dough
into 1/4 cup (3 oz) portions and form them into balls. Roll each ball into a
flat round about 6 inches in diameter and 1/8 inches thick. Heat a large heavy
skillet over medium high heat. Place the tortillas one at a time into the dry
hot skillet; cook until brown on one side, then turn and brown the other side.
Remove from the skillet and keep warm in cloth towel.