Out of Desperation... Flour Tortillas

I made this experimental recipe last night for dinner (out of desperation). I had my left-over steak thinly sliced, reheated and added some fajita seasonings. I thinly sliced some lettuce, tomatoes and onions, grated the cheese and put out the sour cream and salsa. I reached for my brand new package of store bought flour tortillas and they were no where to be found. When I asked hubby if he moved them, he honestly said "no". After about 10 more minutes of searching the kitchen cabinets, he came to me and said "I didn't move them, I ate them". He ate 12 tortillas, plain, for a snack. UGH. So I pulled out what I thought I might be able to make tortillas with, and it worked. (It does take awhile). Hubby claims that they are better than what we get in the local Mexican restaurant. I hope you enjoy them. *Note: I'm somewhat guessing at the measurements, since I really just did the "Dump & Mix" method. *Prep time includes refrigeration. ***You may want to try Super Easy Chicken Enchiladas using these***

• Ready In: 35 mins
• Yields: 7 tortillas

Ingredients

• 1 1⁄3 cups all-purpose flour (divided)
• 1⁄3 teaspoon table salt
• 2⁄3 teaspoon baking powder
• 1⁄4 cup margarine (shortening would probably work, too)
• 1⁄3-1⁄2 cup warm water

Directions

1. In a medium bowl, thoroughly combine ONLY 1 cup of flour with the salt and baking powder.
2. Crumble in the margarine and mix well with your fingers, breaking up any large clumps.
3. Add in the warm water (starting with the lower amount and add more as needed) and combine well. Do this for about 2 minutes until you have a nice ball of dough. Put the ball into the bowl and loosely cover with a damp paper towel. Place in refrigerator for 15 minutes.
4. Lightly sprinkle some of the remaining 1/3 cup flour onto a cutting board. Use some of the flour to coat a rolling pin.
5. Divide and roll the dough into approx 1" size balls (I got 7 total).
6. One at a time, place each ball onto the floured board. Begin to roll the dough ball into a very thin disc. (I would say about 6" diameter or so, but none of mine came out round. I had some pretty bizarre shapes). Place each flattened ball onto a plate and cover with the damp paper towel.
7. Heat a large, non-stick skillet over a medium-low flame. DRY fry (no oil) one tortilla at a time. As each one gets lightly browned on both sides (about 2 minutes per side), remove to a clean plate and cover with a damp paper towel. Repeat until all the tortillas are fried up.
8. Serve and enjoy (I hope).