Homemade Flour Tortillas

There is no comparison when it comes to store bought versus homemade tortillas, AND it's not THAT hard!  I kick myself for all the times I bought them at the store.  Not only are they tastier fresh from the skillet, it just requires a few ingredients.  The following is a recipe I've come to love when using these at meal holders. 

Flour Tortilla Ingredients: 

*makes about 15

3 c. flour,  2 t. baking powder,  1 t. salt,  6 T. shortening, 1 1/4 c. warm water

Instructions:  Mix first four ingredients using a pastry cutter, should look like cornmeal. 

 2.  Add warm water, and stir with a fork (don't let water chill, stir quickly).  This should form a ball.  Let this rest for 10 minutes covered with syran wrap (there is a scientific reason for this, gluton blah blah blah, just do it). 

 3.  Pinch off 1 inch balls (about 15), fold over several times (massage), and form small flat disk.  Let sit for another 10 minutes covered.

 4.  Roll out on lightly floured surface to a very thin consistancy.  Alternate directions you roll in order to create round tortilla.  Place on med/high heated skillet.  It will begin forming air bubbles right away. 
 5.  Within thirty seconds, they should look like this...it's time to flip and let it go another 30 seconds. 

6.  Press down the tortilla and make sure all the parts are finished.  Place on a paper towel lined plate to keep warm while the rest cook.  If the flour starts to burn and look like this (or you burn a tortilla)...

Wipe this off with a wet paper towel before continuing (think pancakes...eww....charred tortillas). 

Ready, set, repeat 14 more times.  Eat right away, or store in a ziplock bag at room temperature for a few days.  If I'm going to eat these plain, kosher salt would add more flavor, or I just butter them up.