Just like my grandmother used to make them, this recipe is simple to follow. You probably have all the ingredients already on hand in your pantry. The secret to making these tortillas soft is to preheat your skillet or griddle to medium or 200 F and cook for two minutes on each side. Don’t overbrown or overcook the edges of the tortillas. Place on a plate and immediately cover with a clean dish towel. Repeat this process for each tortilla.
Tortillas taste great alone or with butter and salt or cinnamon and sugar. Make burritos or even Creamy Chicken Enchiladas with these tortillas.
4 cups flour (you may subsititute 2 cups for whole wheat flour)
4 teaspoons baking powder
1 1/2 teaspoons salt
4 tablespoons shortening (vegetable, meat, bacon drippings)
1 cup water or enough to make a dough that comes together, but is not sticky
Sift together the dry ingredients. Just like you would when making a pie or pastry shell dough, cut in shortening until well mixed. Slowly add in water, a little at a time, tossing flour mixture until dough comes together, but is not sticky.
Place dough onto lightly floured surface and knead for three to five minutes. Separate dough into ten evenly sized balls. Place dough in covered bowl and allow it to rest for thirty minutes.
On lightly floured surface, using your hands, flatten one ball of dough. Now using lightly floured rolling pin, flatten dough to 1/8 inch thickness while shaping it into a circle. Immediately place onto preheated 200 F or medium heated skillet or griddle. Cook for about two minutes on each side making sure not to overcook.
Makes ten 7 inch tortillas.