Flour Tortillas

DIRECTIONS

• Sift flour into large bowl.
• Add shortening and rub with fingertips until consistency of coarse meal.
• Dissolve salt in warm water and add to flour in steady stream, using fingertips to blend.
• Knead in bowl until dough forms ball.
• Turn out onto lightly floured surface and knead about 3 mins; dough will not be smooth.
• Cover with a towel and let rest at room temperature for 1 hour.
• Knead dough on work surface about 1 minute.
• Cover and let rest at room temp for 10 minutes.
• Pinch off dough in 1 1/2 inch pieces.
• Roll on lightly floured surface into 7-inch circle (roll outward from center but do not get edges too thin).
• Stack between pieces of wax paper.
• Heat a cast iron skillet over med-high heat.
• Cook tortilla, turning occasionally until light brown spots appear on the surface, about 2 minutes.
• Transfer tortillas to a plate and cover with cloth napkin or towel to keep warm.
• Repeat with remaining dough.
• Just before serving, wrap tortillas in foil and reheat in a 250 degree oven or steamer about 5 mins.