Recipe
Ingredients
2 ½ cup all-purpose flour
*Make sure your flour is fluffed!!!!
1 Tablespoon shortening
1 teaspoon baking powder
⅛ teaspoon salt
¾ cup boiling water
Directions
1) Boil water and set aside
2) Mix the flour, baking powder, and salt in a large bowl.
3) Cut in shortening into flour until it's blended and crumbly.
4) Add the hot water little by little slowly, mixing with your hands to make a soft dough. (You may not need all the water.)
5) When the dough forms a shabby ball, knead for 4 minutes on a slightly floured surface until smooth and elastic.
6) Divide into small balls the size of golf balls
7) Place the doughballs on a greased pan so they are not touching. Let rest, covered with a damp paper towel for 10 minutes.
8) On a lightly floured surface, roll the dough with a rolling pin. Do a roll and turn methed. Create the thickness you prefer.
9) Heat a large skillet over medium heat. Carefully place the tortilla on the skillet. Cook until it starts to bubble on the edges, about 30 seconds.
10) Use a spatula to flip the tortilla. Watch for more bubbles and cook for another minute. You can flip a 3rd time. Do not pop the bubbles.
11) Remove from skillet
12) If needed between uses, wipe pan with a damp paper towel to remove flour or residue.
13) Keep stacked and clean cotton towel.