3 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons salt
3/4 cup shortening
3/4 cup hot water
Combine the flour, baking powder, and salt. Either
by hand or with a pastry
cutter, cut in the shortening till the mixture is
crumbly. If the mixture
looks more floury than crumbly, be sure to add just
one or two more
tablespoons of shortening till it is crumbly. Add
about 3/4 cup hot water to
the mixture, or just enough to make the ingredients
look moist. With your
hand or a large fork, knead the mixture making sure
to rub the dough against
the sides of the large mixing bowl to gather any clinging
dough. If the
dough still sticks to the side of the bowl, add a
couple more tablespoons of
flour until the dough forms a soft round shape. The
dough is ready to roll
out now, but it is best to let it rest. Cover it with
a dish towel, and let
it sit for about an hour or so.
Take the dough, and pull it apart into 10 to 12 balls.
Lightly flour your
rolling area, and roll each ball with a rolling pin
to about 1/8 inch thickness.
Place each tortilla on a medium hot cast iron skillet.
Cook for about
1 to 2 minutes on each side.