Make "Yummy" Homemade Tortillas

In a large bowl stir: 1/2 tsp salt, into 2 cups of flour, then cut in 1/4 cup shortening to the size of small peas. Add a spoonful, of very hot water, one at a time to flour mixture, turning mixture with fork after each spoonful. Add water just until dough feels moist and starts to stick together. The best way to check moisture is to use your fingers to flip the dough. This takes a little practice. Continue by kneeding until dough is a good consistancy.

Dry dough is tough dough. You can always put a little more flour in, if it is too wet.

Cover and let sit for at least 10 minutes. Pull enough dough off, to make a ball the size of a golf ball. Continue until all dough is in balls. Then flatten into nice rounds.

I place them neatly along the back of my counter, so that I can grab one easily as I roll them out. Each time you roll the dough turn it a quarter turn and if needed flour it. This helps make round tortillas.

Heat a large skillet to just above middle heat. Experiment with temperature to your liking.

I use a 12" x 1" dowel rod to roll out each round. Roll them nice and thin. Place the tortillas in a hot ungreased skillet and cook until it bubbles. Turn over and flatten all air bubbles cooking until done.

Place cooked tortilla in a piece of tin foil folded in half. This keeps them moist and warm until they are eaten.

I hope you enjoy these as much as my family does!

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