Flour Tortilla - flour

Method

• Combine the flour, salt, and shortening in a large bowl and mix together until crumbly, as for pie dough.
• Add water and mix until you can gather the dough into a ball.
• Transfer the dough to a lightly floured surface and knead until smooth and elastic, about 5 minutes.
• Cover with plastic wrap and set aside to rest for at least 30 minutes or up to 2 hours.
• To form the tortillas, divide the dough into 12 equal portions.
• Roll each portion between the palms of your hands to make a ball.
• On a lightly floured surface, roll out each ball into an 8 inch circle.
• Layer the circles between sheets of plastic wrap as you go.
• To cook the tortillas, heat a heavy skillet, griddle or comal over high heat until beginning to smoke.
• Place a tortilla in the pan and cook for 30 seconds.
• Turn and cook on the other side until slightly puffed and speckled brown on the underside but still soft enough to fold, about 30 seconds.
• Remove and continue until all the tortillas are cooked, stacking them as you go.
• Serve right away or cool, wrap in plastic wrap and refrigerate for up to 3 days.