Best Flour Tortillas
- 2 1/2 cups flour, all-purpose
- 3 1/2 ounces vegetable shortening
- 1 teaspoon salt
- 1 cup water warm
- Place the flour, shortening and salt in the bowl of a heavy-duty mixer.
- Beat with the paddle until crumbly, 3 to 5 minutes.
- With the mixer running, gradually add the warm water and continue mixing until the dough is smooth, about 3 minutes.
- Divide the dough into 8 pieces.
- Roll each into a ball and place on a baking tray or board.
- Cover with a towel and let rest at room temperature at least 15 minutes or up to 1 hour.
- Cut out eight 12-inch squares of waxed or parchment paper for stacking the tortillas.
- On a lightly floured board, roll each ball into a 10-inch circle, and transfer to a paper square.
- Stack on a baking tray or platter and refrigerate until cooking time.
- Uncooked tortillas can be kept in the refrigerator, well wrapped with paper squares between the layers, up to 2 days.
- To cook, heat a dry griddle or 12-inch skillet (Teflon is great) over medium heat.
- Carefully peel off the paper and cook the tortillas one at a time, until puffy and slightly brown, 30 to 45 seconds per side.
- Set aside to cool slightly on a towel-lined platter.
- Bring to the table wrapped in a towel for warmth, or wrap well and refrigerate or freeze.
- My Notes: It is not possible to roll the dough after mixing, it is too wet.
- Place spoonfuls of dough onto a lightly floured long piece of waxed paper.
- When ready to roll, have an extra 1/2 to 1 cup flour handy.
- Lightly flour dough "glob" and gently roll dough in flour with your hands.
- Place on another piece of ligbhtly floured waxed paper and roll to paper thin and beyond.
- This is important because the tortilla will thicken when cooked.
- Gently peel uncooked tortilla from waxed paper.
- When cooking, make sure the tortillas have brown cooked patches on them or it will be undercooked.
flour, vegetable shortening, salt, water
Taken from recipeland.com/recipe/v/best-flour-tortillas-4303 (may not work)