FLOUR TORTILLAS



2 C flour
1 tsp salt
3 Tbsp shortening or lard
1/2 C warm water

Cut lard into flour and salt until particles are size of small peas. Sprinkle 1 tablespoon at a time,
until all flour is moistened and dough almost cleans side of bowl. Gather dough into a ball. Divide
into 12 equal parts. Shape into balls; brush with lard. Cover and let rest for 20 minutes. Roll each
ball on floured surface into 6" circle. Heat ungreased 8" skillet or griddle over medium heat until
hot. Cook tortilla until dry around edge and blisters appear on surface, about 2 minutes. Turn a
cook other side until dry, about 1 minute. Stack tortillas placing waxed paper between each one.
Cover with damp towel.
Makes 12 tortillas.