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Flour Tortillas

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4 cups flour
1/2 TBS salt
1 and 1/4 tsp baking powder
3/8 cups shortening
1 and 3/8 cups water

In a kitchen aid (or equivalent) mix dry ingredients with the shortening and then add the water. Knead until you have a lovely soft dough. Cover and let the dough rest for 5 minutes. Knead once more and divide the dough into 12 pieces. Form each piece into a ball and place on a plate. Rub the top of each ball with a tiny bit of shortening and cover with wax paper. Set aside for 30 minutes.


Heat a griddle until a drop of water really sizzles. Flatten a ball with the palm of your hand and then finish off with a rolling pin. I find it is best to flatten 2 or 3 so they can rest between rollings. You want the tortillas very thin before you cook them. As you cook one, you can be flattening and rolling others.


Cook one side until bubbles appear and flip over (real women in Honduras do this with their bare hands - eek).

Cook the other side and place in a tortilla warmer or wrap it up in a towel with the other finished tortillas. I love serving Holly's fajitas in these, also tacos and black beans and rice.
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