4 cups Unbleached all purpose flour
2 teaspoons Salt
4 teaspoons Baking powder
2 tablespoons Vegetable shortening
1 1/2 cups Warm water or more if needed
In a large bowl, stir together the flour, salt and baking powder.
With a pastry blender, a fork or your hands, gradually work in
the lard or shortening until it is all incorporated. Add enough
warm water to make a soft but not sticky dough. Turn out onto
a lightly floured board and knead for 5 minutes.
Divide the dough into 1/4 cup (3 oz) portions and form them into
Roll each ball into a flat round about 6 inches in diameter and
1/8 inches thick.
Heat a large heavy skillet over medium high heat. Place the tortillas
one at a time into the dry hot skillet; cook until brown on one
side, then turn and brown the other side.
Remove from the skillet and keep warm in cloth towel.
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