Basic Flour Tortillas

Homemade tortillas are so much better than store bought, and so easy to do--enjoy!

• Ready In: 41 mins
• Yields: 12 tortillas

Ingredients

• 2 3⁄4 cups all-purpose flour
• 5  teaspoons vegetable shortening or 5  teaspoons  lard
• 3⁄4 teaspoon salt
• 3⁄4 cup  very warm tap water
• 1 1⁄2 cups  semi packed slivered spinach (optional)
• 3  teaspoons  powdered spinach (if you have it) (optional)
• 1⁄2 cup  slivered sun-dried tomato (optional)
• 4  teaspoons  powdered tomato (if you have it) (optional)
• 1 1⁄2 cups  chopped cilantro (optional) or 1 1⁄2 cups basil (optional) or 1 1⁄2 cups parsley (optional) or 1 1⁄2 cups oregano (optional)

Directions

1. Any optional ingredient is to be added to the flour before you add the salted water.
2. In a large bowl combine the fat with the flour using your fingers until completely incorporated.
3. Add any optional ingredient now.
4. Stir the salt into the water to dissolve and pour around 2/3's of a cup over the mixture.
5. Working fast begin to stir.
6. You should have clumps and not a blob of dough.
7. Check to make sure all the dry ingredients are moist and if not continue to add water a bit at a time.
8. Turn out and knead until smooth consistency is achieved.
9. Divide the dough into 12 equal pieces and form into balls.
10. Set the balls on a plate, cover with plastic and let rest for 30 minutes.
11. Heat an ungreased griddle or heavy skillet-I use cast iron, over medium high heat.
12. One at a time place each ball on a lightly floured surface and begin to roll out to a 7 to 8 inch diameter circle.
13. Lay the tortilla on the hot griddle-you should see almost immediate bubbling across the surface-for about 40 seconds, turn and cook another 40 to 45 seconds.
14. Remove to a heavy towel, wrap and repeat process until done.