Flour Tortillas

4 cups unbleached flour
1 1/2 tsp salt
1 1/2 tsp baking powder (optional)
1/3 cup shortening or lard
1 to 1 1/4 cups water
waxed paper

In a large bowl combine the flour, salt and baking powder (makes lighter tortilla). Cut in the shortening or lard with a fork. When the flour is crumbly, add the water. Stir the dough until it makes a ball of dough. Add an extra spoonful of water if the dough is too dry.

When the dough forms a ball, knead it about 20 times. (This can be done by hand or with an electric mixer that has a kneading hook.) Let it rest in the bowl for 10 minutes. After it has rested, form the dough into 10-12 balls equal in size. Roll each dough ball in flour to coat the outside of it evenly. Place the ball on a sheet of waxed paper or a clean, well-floured surface. Roll the dough out to a 6-7" circle, rolling as thin as possible. Placed the tortilla in a hot dry skillet. Cook for 30 seconds until the bottom side is dry with some light brown spots. Flip and cook until the other side is the same.

Note: I have tortilla press that makes quick work of flattening the tortillas and I cook them on my electric griddle.