Basic Flour Tortillas

• 2 34 cups all-purpose flour
• 5 teaspoons vegetable shortening or 5 teaspoons lard
• 34 teaspoon salt
• 34 cup very warm tap water
• 1 12 cups semi packed slivered spinach (optional)
• 3 teaspoons powdered spinach (if you have it) (optional)
• 12 cup slivered sun-dried tomato (optional)
• 4 teaspoons powdered tomato (if you have it) (optional)
• 1 12 cups chopped cilantro (optional) or 1 12 cups basil (optional) or 1 12 cups parsley (optional) or 1 12 cups oregano (optional)

1. Any optional ingredient is to be added to the flour before you add the salted water.
2. In a large bowl combine the fat with the flour using your fingers until completely incorporated.
3. Add any optional ingredient now.
4. Stir the salt into the water to dissolve and pour around 2/3's of a cup over the mixture.
5. Working fast begin to stir.
6. You should have clumps and not a blob of dough.
7. Check to make sure all the dry ingredients are moist and if not continue to add water a bit at a time.
8. Turn out and knead until smooth consistency is achieved.
9. Divide the dough into 12 equal pieces and form into balls.
10. Set the balls on a plate, cover with plastic and let rest for 30 minutes.
11. Heat an ungreased griddle or heavy skillet-I use cast iron, over medium high heat.
12. One at a time place each ball on a lightly floured surface and begin to roll out to a 7 to 8 inch diameter circle.
13. Lay the tortilla on the hot griddle-you should see almost immediate bubbling across the surface-for about 40 seconds, turn and cook another 40 to 45 seconds.
14. Remove to a heavy towel, wrap and repeat process until done.

flour, vegetable shortening, salt, very warm tap water, powdered spinach, slivered sundried, powdered tomato, cilantro

Taken from www.food.com/recipe/basic-flour-tortillas-18788 (may not work)