3 cups unbleached flour
2 tsp. baking powder
1 tsp. salt
4-6 Tbsp. vegetable shortening (I used butter)
about 1 1/4 cups warm water
Mix dry ingredients in a large bowl.
Add vegetable shortening or butter. Or use half and half.
Use a fork or a pastry cutter to cut in the shortening or just do it the old fashioned
way and use your hands.
Next add warm water a little at a time until your dough is soft and not sticky. You do
not need very hot water.
Knead the dough for a few minutes.
Now you will pull off pieces of dough to form about 12 small dough balls. (this makes the smaller size tortilla. for the larger size you may want to make only 8 balls or so.) Let them
rest for at least 10 minutes, longer if you like.
Now you can roll out the dough with a rolling pin. It is a good
idea to dust each ball with a little flour just before you roll them out. Lay the rolling pin
in the center of the dough ball and roll up, center and roll down. It is good to lift the
dough and turn it. Again, rolling pin in the center and roll. Roll them out fairly thin.
Lay your tortilla on the hot griddle. It takes just a few seconds to cook. Flip to the other
side. When they are done it should have lots of nice brown speckles.