Milk-free
Egg-free
Wheat-free
Peanut-free
Soy-free
Nut-free
Other
Ingredients:
4 cups unbleached all purpose flour
2 teaspoons salt
4 teaspoons baking powder
2 tablespoons vegetable shortening
1 1/2 cups warm water or more if needed
Directions:
In a large bowl, stir together the flour, salt and baking powder.
With a pastry blender, a fork or your hands, gradually work in the
lard or shortening until it is all incorporated. Add enough warm water
to make a soft but not sticky dough.
Turn out onto a lightly floured board and knead for 5 minutes (or use
mixer with bread hook).
Divide the dough into 1/4 cup (3 oz) portions and form them into balls.
Roll each ball into a flat round about 6 inches in diameter and 1/8 inches
thick.
Heat a large heavy skillet over medium high heat. Place the tortillas
one at a time into the dry hot skillet; cook until brown on one
side, then turn and brown the other side. Remove from the skillet
and keep warm in cloth towel.
