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| Flour Tortillas |
| Yield: 12 tortillas |
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| Ingredients |
Amounts |
| Flour, all purpose |
3 cup |
| Salt |
2 tsp. |
| Vegetable shortening or lard |
4 Tbsp. |
| Hot water |
8 – 10 oz. |
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| Method |
- Mix flour, salt and shortening (or lard) to a mealy texture.
Add water and knead dough to a smooth texture. Knead in more flour
if necessary.
- Cover and rest for 20 minutes. Divide into 12 pieces the size
of golf balls and rest again for 20 minutes at room temperature.
- Work into discs by hand then roll as thin as possible.
- Cook the tortillas.
Note: Use vegetable shortening if flour tortillas are for a vegetarian
entrée.
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