4 c All purpose flour
1 1/2 ts Salt
1 1/2 ts Baking powder
4 tb Shortening
1 1/2 c Warm water
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.
