Recipe
Ingredients
2 ½ cups all-purpose flour. Make sure your flour is fluffed!!!!
¼ cup shortening
1 teaspoon baking powder
1 teaspoon salt
¾ cup boiling water
Directions
Boil 1 cup of water (you will only use ¾ cup), set aside
Mix the flour, baking powder, and salt in a large bowl
Cut in shortening into flour until it's blended and crumbly
Add the HOT 3/4 cup of water little by little, slowly, and mix with your hands to make a soft dough. (You may not need all the water.)
When the dough forms a shabby ball, knead in a bowl for 4 minutes until smooth and elastic
Divide into 8 or 9 small balls the size of golf balls
Place the dough balls on a greased pan, so they are not touching. Let rest, covered with a damp paper towel for 25 minutes
After the dough has rested, roll the dough ball with a rolling pin. Do a roll and turn method. Create the thickness you prefer
YOU WANT THEM THIN
Heat a large pan over medium-high heat. Carefully place the tortilla on the hot pan, cook until it starts to bubble on the edges, about 20 seconds. Flip using a spatula
Watch for more bubbles and cook for another minute. You can flip a 3rd time. You want them to be soft and pliable
Remove from the pan. Keep stacked ontop of a paper towel
If needed between uses, wipe the pan with a damp paper towel to remove flour or residue