Directions:
In a bowl, blend flour, salt, baking powder and shortening until it resembles fine meal.

Add warm water, a little at a time, to flour mixture and toss until liquid is incorporated. Water amount will vary with different flour types.

Form dough into a ball and kneed on a floured surface until dough is smooth and elastic. Divide, and make 12 smaller balls. Cover and let stand at least 30 minutes.

Cooking Tortilla:
Roll each ball of dough on a floured surface to make 6 or 7 inch sized tortillas. Place on a pre- heated griddle or cast iron skillet and cook till medium golden on both sides.

Remove to a basket lined with a cloth towel or put between a towel until cool. After the tortillas have cooled completely, store them in a plastic bag. This recipe will make approximately 12 flour tortillas.

http://www.mex-recipes.com/tortilla-recipe.html

12

60

Make sure to roll out your tortilla thin or you will end up with more of a flatbread.

2 cups all purpose flour

1/4 cup vegetable shortening, cut into pieces

1/2 tsp. salt

1/2 tsp. baking powder

3/4 cup warm water