Flour Tortillas - flour

Method

• Combine flour and salt; cut in shortening with a pastry blender until fine particles.
• Add the warm water gradually and toos with fork to make a stiff dough.
• Form into a ball and knead thoroughly on a lightly floured board until smooth and flecked with air bubbles.
• To make dough easier to handle, cover tightly and refrigerate 4-24 hours before using; let return to room temperature.
• Divide dough into 8 balls (or the recipe says 11 balls for 8 inch tortillas) and roll as thinly as possible on a lightly floured board or between sheets of waxed paper.
• Drop onto a very hot ungreased cast iron skillet or griddle and cook about 20 seconds.
• Turn and cook a few seconds on other side.
• Repeat with remaining tortillas.
• Either use at once, or these can be tightly wrapped and refrigerated or frozen.
• If desired, you can replace 1/2 cup of the flour with cornmeal or wheat flour (my kids won't eat it that way -- yet!
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