home made flour tortillas

In a food processor or large mixing bow add flour, salt, baking powder and shortening. I do mine in a large bowl so with your fingers start mixing shortening until it is all distributed and it feels like sand course. Slowly add water to the bowl you won't need all of it so do it until dough ball forms. Start kneading the dough until it is smooth and soft to the touch.cover the dough with a damp towel and let rest for 20 minutes.

After 20 minutes heat up your griddle to medium high heat. I use my pancake griddle you can use a non stick pan if you don't have one at all. make about 20 balls the size of your palm (Look at my picture to see size) and cover them with the damp cloth so a skin doesn't form on them. Flour your surface board and your rolling pin. Flatten dough ball with your palm to form a circle start rolling your dough ball (just like rolling out a pie shell) until it is thin and you can sort of see your hand through it. It is ok if it doesn't turn out round.

Put your rolled out tortilla on the hot griddle and cook for about 1 minute per side. You want too see your tortilla puff up on both sides this will make them light and fluffy not like what they sell at the store thick. You want your tortilla light. Continue to roll until you are done with all your rounds. Enjoy them while they are still warm cover them up so they stay warm with a kitchen towel or paper towels. Too store them I just put them in a large gallon size ziploc bag or in an air tight container. You can leave them out side or put in fridge but trust me they will not last long. Mine usually last a day or so my kids just gobble them up. You can use whole wheat flour as well just not bread flour.