Flour Tortillas from Scratch

3 cups flour
3 TBL Shortening
1 tsp. baking powder
1 tsp. salt
1 cup very hot to boiling water
1 wet (rung out) dish towel

Sift together flour, baking powder and salt.

Add shortening then water. Mix together with your hands to make sure dough is well incorporated.

Place wet dish towel over dough. If you do not do this the dough will dry out as you are rolling out/cooking tortillas.

Break off 1 inch ball. Roll in hand and place on flat FLOURED surface. With a floured rolling pin roll out tortilla as flat as flat can be!

Place in a (already heated up) skillet on medium low heat.

Once you start to see little bubbles forming (about 10-12 seconds) go ahead and flip the tortilla and cook for about 10 seconds. Always go by the BUBBLES and not the timer. Once you flip the tortilla you wont see bubbles so for the second side try and stick to a certain time. The tortilla is perfect if you see tiny LIGHT brown spots. The cooking process speeds up as you go along because the skillet gets hotter. You should only be flipping your tortilla once.

Place tortilla in a large bowl. Wrap tortillas in dry dish towels. This will keep them warm and that's how us Mexicans do it! =)

Continue process until dough is gone.

Ashlie's Notes: Makes about 16-18 tortillas. Takes about an hour to finish everything. These are great for breakfast tacos, bean tacos or just heated up a little bit with peanut butter. My kids eat these by themselves. They absolutely LOVE homemade tortillas. I make these around the holidays and give them away to neighbors! I store these on the counter in a freezer bag. You will have to heat them up for about 8 second in the microwave the next day. Do not over heat or you will get a HARD tortilla =)