Title: Flour Tortillas
Categories: Mexican Bread
Yield: 12 Servings
| 4 | c | All purpose flour |
| 1 1/2 | ts | Baking powder |
| 1 1/2 | c | Warm water |
| 1 1/2 | ts | Salt |
| 4 | tb | Lard or shortening |
Combine dry ingredients in a mixing bowl. Cut in shortening. Make a well in
the center and add water, a small amount at a time, to form a dough. Knead
dough in bowl until smooth and elastic. Cover and wet aside for ten
minutes. Form dough into egg-sized balls and flatter between palms. With
rolling pin, roll each ball into a 6 inch circle, about 1/8 inch thick.
Cook on preheated ungreased skillet over medium high heat, apprx. two min.
per side, until tortilla looks slightly speckled. Cover with a clean towel
to keep warm and soft until served. The tortillas may be cooled and stored
in plastic bags in the freezer for later use.