| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Breads |
12 |
Servings |
INGREDIENTS
| 4 |
c |
All purpose flour |
| 1 1/2 |
ts |
Salt |
| 1 1/2 |
ts |
Baking powder |
| 4 |
tb |
Shortening |
| 1 1/2 |
c |
Warm water |
INSTRUCTIONS
Combine dry ingredients in a mixing bowl. Cut in shortening. Make a well in
the center and add water, a small amount at a time, to form a dough. Knead
dough in bowl until smooth and elastic. Cover and wet aside for ten
minutes. Form dough into egg-sized balls and flatter between palms. With
rolling pin, roll each ball into a 6 inch circle, about 1/8 inch thick.
Cook on preheated ungreased skillet over medium high heat, apprx. two min.
per side, until tortilla looks slightly speckled. Cover with a clean towel
to keep warm and soft until served. The tortillas may be cooled and stored
in plastic bags in the freezer for later use.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“God loves everyone, but probably prefers \”fruits of the spirit\” over \”religious nuts!\””