| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Breads |
1 |
Servings |
INGREDIENTS
| 4 |
c |
Flour |
| 2 |
ts |
Salt |
| 1/8 |
ts |
Baking powder |
| 2/3 |
c |
Shortening |
| 1 |
c |
Plus 3 T. hot water |
INSTRUCTIONS
Combine flour, salt and baking powder; stir well. Cut in shortening with
pastry blender until mixture resembles coarse meal. Gradually stir in
water, mixing well. Put an ungreased skillet over medium heat so that the
tortillas can be cooked as soon as they are rolled out. Shape dough into 1
1/2 inch balls; place in a bowl covered with a damp towel to keep moist.
Roll each out on a lightly floured surface into a very thin circle. Circles
should be about 6 inches in diameter. Place tortilla on hot skillet and
cook about two minutes on each side, until lightly brown. Serve hot. (Two
Dozen)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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