Flour Tortilla Mix

• 8-1/2 cups all-purpose flour
• 2/3 cup nonfat dry milk powder
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 cup shortening
• 1/2 cup plus 1 to 2 tablespoons water
• 1/4 cup frozen chopped spinach, thawed and squeezed dry
• 1/3 cup plus 2 to 3 tablespoons water

1. In a large bowl, combine the flour, milk powder, baking powder and salt. Cut in shortening until crumbly. Store in an airtight container in a cool, dry place for up to 6 months. Yield: 4 batches (about 10 cups total).
2. To prepare flour tortillas: In a large bowl, combine 2-1/2 cups tortilla mix and 1/2 cup water. Stir with a fork until mixture forms a ball, adding additional water if necessary.
3. Turn onto a lightly floured surface; knead 6-8 times or until smooth and combined. Divide into 10 portions. Roll each piece into an 8-in. circle.
4. In a 10-in. ungreased nonstick skillet, cook each tortilla over medium-high heat for 30-45 seconds or until bubbles form. Turn tortilla, pressing bubbles down with a spatula. Cook about 30 seconds longer or until lightly browned. Yield: 10 tortillas (8 inches each).
5. To prepare spinach tortillas: In a blender, combine spinach and 1/3 cup water; cover and process until smooth. In a large bowl, combine 2-1/2 cups tortilla mix and spinach mixture. Continue as directed for flour tortillas.

flour, nonfat dry milk powder, baking powder, salt, shortening, water, water

Taken from www.tasteofhome.com/recipes/flour-tortilla-mix/ (may not work)