Tuesday, April 5, 2011
3 cups flour
2 teaspoons baking powder (I'm going to cut this in half next time to make them less poofy)
1 teaspoon salt
4-6 tablespoons shortening or lard
1 1/4 cups hot tap water
Combine flour, baking powder, and salt. Cut in shortening with a pastry blender (I finished this by hand). Add water a little at a time, stirring with a spoon to bring dough together. Turn out onto a floured surface and knead for a few minutes until dough is nice and smooth, adding dustings of flour as needed. Form dough into 12 small golf ball size balls. Cover dough balls with a kitchen towel and let rest for 10 minutes. Roll out dough balls on a floured surface into 8-10" rounds. Heat a frying pan and cook tortillas over medium high heat until browned (about 30 seconds), flip and cook until browned on the other side. Serve warm.