INGREDIENTS

INSTRUCTIONS

Since tortillas freeze well, you can make a batch on a leisurely day
and have a supply on hand. Mix the flour with the salt and baking
powder. Using your hands, mix in the shortening until the mixture
becomes a coarse, even meal. Mix in 2/3 cup of the water, adding it
all at once, and knead for 2 minutes, or until the dough has the
consistency of a stiff bread dough. If dry and crumbly, add extra
water; if too moist, add a few tablespoons of additional flour. Cover
the dough and allow it to rest for 20 minutes.  Heat a skillet, saute
pan, or griddle over medium-high heat until hot  enough that a drop of
water immediately sizzles and evaporates.  You will be rolling and then
cooking each tortilla, rather than  rolling them all and then cooking
them. Pinch off a piece of dough  the size of a golfball and dust your
hands and the dough ball with  flour. Place the ball on a floured
surface and flatten the ball with  your hands into a circle 1/2 inch
thick. Then, using a rolling pin,  roll it twice in the same direction
and form a circle 1/8 inch thick  and about 8 to 9 inches in diameter.
Immediately place it in the hot  skillet and cook it for 30 to 45
seconds, or until bubbles begin to  form on the top. If the tortilla
puffs up into a pillow, push it down  with a spatula. Turn and cook 20
seconds, remove with a spatula, and  keep warm by placing it in a tea
towel and covering it with the  towel. Roll and cook remaining dough
the same way.  TO SOFTEN FLOUR TORTILLAS: Flour tortillas, like corn
tortillas,  become brittle when cold, and must be softened to become
pliable for  bending into quesadillas or rolling for chimichangas. To
soften, heat  a dry skillet, saute pan, or griddle over medium heat.
Heat a  tortilla for about 30 seconds, or until bubbles start to appear
on  top. Turn and heat the second side for about 15 seconds. Fold or
roll  immediately.  Source: SouthWest Tastes From: Michael Grosz Date:
09 Feb 95

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