Flour Tortillas

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• 9 ounces unbleached all-purpose flour
• 1 teaspoon table salt
• 1/4 teaspoon baking powder
• 1/4 cup cold vegetable shortening
• 2/3 cup warm water

Recipe

• 1 in the work bowl of a food processor, pulse together the flour, salt, and baking powder.
• 2 add the shortening and pulse until the mixture resembles a coarse meal.
• 3 stir in 2/3 cup warm water, and pulse until a shaggy dough forms.
• 4 turn the dough out onto a floured surface and knead until smooth and soft, 3 to 4 minutes. after kneading, the dough shouldn't be very sticky.
• 5 portion the dough into 8 equal pieces, and shape each piece into a ball. cover the dough and let rest on the counter for at least 30 minutes, up to 2 hours.
• 6 when ready to cook, heat a large (11-12 inch), dry skillet or griddle over medium heat until hot.
• 7 working with one ball of dough at a time (keep the remaining dough covered), and using just enough flour to prevent sticking, roll the dough into a 9 - 10 inch round. the dough should be so thin that you can vaguely see the pattern of your countertop through it, and more or less circular.
• 8 peel the dough off the counter and lay it in the skillet. cook until the tortilla bubbles and puffs, and the bottom browns in spots, 45 - 60 seconds. if any gigantic bubbles form, pierce them so the tortilla cooks evenly.
• 9 flip with a spatula, and cook until the second side gets brown in spots, and nay translucent, raw-looking areas become opaque, another 45 to 60 seconds. transfer to a clean dish towel.
• 10 repeat with the remaining dough.