Homemade Flour Tortillas

You will be really surprised at the great difference between the homemade variety & the store bought kind. Like fresh bread straight from the oven, these tortillas can easily be consumed with nothing but butter slathered on their warm surface.  The secret, however, to making the perfect tortilla dough is this: use the same measuring cup to measure the flour and the water.  I know it flies in the face of all Martha Stewart cooking etiquette, but it really is essential.

4 c flour

2 t baking powder

1 t salt

3 t lard or shortening

1 1/2 c very hot water (not boiling)

1. Mix flour, baking soda, and salt.
   
2. Work shortening into the flour mix on a countertop or in an electric mixer.
   
3. Add the water a little at a time to allow the flour to absorb it.
   
4. Knead 4 minutes or use the dough hook on your mixer.
   
5. Pinch dough into 10 pieces & roll them into balls.
   
6. Smash balls on a floured surface and roll flat with a rolling pin to about 1/8 inch thick (maybe thinner, but not thicker).
   
7. Grease a griddle or large pan with lard or shortening (like you would a bread pan) then heat to very hot but not quite smoking.
   
8. Lay rolled tortillas on hot griddle and cook for 30 seconds to 1 minute.
   
9. Flip & cook the other side.
   
10. Keep tortillas hot by covering with a warm towel while the rest are cooking.