Flour Tortillas

By jsmithflex

Ingredients

• 2 1/2 cups al purpose flour
• Scant 1/2 cup vegetable shortening (3 1/2 oz)
• 1 teaspoon salt
• 1 cup warm water

Details

Adapted from foodnetwork.com

Preparation

Step 1

In the bowl of a heavy duty mixer, place the flour, shortening and salt. Beat with the paddle until crumbly, about 3 to 5 minutes. With the mixer running, gradually add the warm water and coniue mixing until the dough is smooth, about 3 mintues. Divide the doug into 3 pieces. Roll each into a ball and place on a baking tray or board. Cover with a towel and let rest at room temperature at least 15 minutes or up to one hour. Cut out eight 12 inche squres of waxed or parchment paper for sacking the tortillas. On a lightly floured board, roll each ball into a 10 inch circle, and transfer to a paper square. Stack on a baking tray or platter and refreigerat until cooking time. Uncooked tortillas can be kept in the refrigerator, well wrapped with apper squares betweeen the layers, upt to 2 days. To cook heat a dry griddle or 12 inch skillet over medium heat.