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Ingredients
- 4 c. flour
- 2 tsp. salt
- 1/8 tsp. baking powder
- 2/3 c. Crisco shortening
- 1 c. plus 3 Tbsp. hot water (not boiling)
Method
- In
- a large mixing bowl, combine flour, salt and baking powder; stir well.
- With a pastry blender, cut in Crisco until mixture
- resembles
- coarse meal.
- Gradually stir in hot water, mixing well.
- Make 24 (1 1/2-inch) balls;
- roll each ball on a floured
- surface
- to
- 6-inch circle.
- Cook over medium-high heat
- in
- an ungreased skillet about 2 minutes on each side or until
- lightly
- browned.
- Pat tortillas lightly with a spatula while
- browning
- the second side, if they puff up during cooking. Serve
- hot.
- Store
- in refrigerator for 5 days or freeze any that is left.
