Tortilla—Make Your Own

• 1/2 cups Shortening Or Lard (no Butter, Margarine, Or Oil)
• 3 cups Self-rising Flour, More Or Less As Needed
• 3/4 cups HOT Water (hottest Possible From The Tap)

1. This recipe has the same proportions of dry and moist ingredients as a biscuit dough, just use HOT water instead of cold milk or beer.
2. Then, instead of lightly folding together, really work the dough VERY hard, kneading it until very smooth.
3. Get the griddle hot enough for pancakes (drops of water dance on the griddle). Use walnut-sized pieces of dough and roll out. You'll learn to adjust the dough piece to fit your griddle. Get as thin as possible, but expect to imrove with practice. A thick tortilla just takes a little longer to cook.
4. Place the tortilla on the griddle; when little air pockets form, it's time to flip (no more than a minute or 2). You can also check for little brown spots. Roll the second one out while the first one is cooking. Remove and cover. Put the next tortilla on to cook.
5. Yes, you CAN use whole wheat flour, or adjust for plain flour.
6. Because these tortillas don't have preservatives, they will get hard fairly quickly (a great idea for use in recipes).

shortening or, flour, hot water

Taken from tastykitchen.com/recipes/breads/tortillae28094make-your-own/ (may not work)