Lisa's Flour Tortilla

4 Cups flour
1/2 tsp salt
1 tsp baking powder
1/2 Cup shortening
3/4 Cup Hot water (may need more)

Mix dry ingredients together. Cut in shortening. Add hot water, if it needs more add a tablespoon at a time. Knead until dough is stiff. Break into golf ball size (1 1/2-2"). Makes about 12-16.

Let sit under a damp towel for 20 minutes. Roll out with a little flour. Cook in a dry flat skillet or cast iron pan on medium heat until it gets golden brown spots on each side., about 30 - 60 seconds. May need to reduce heat a bit as the pan gets hotter.

Storing Tortillas
Tortillas are best eaten hot right off the griddle, but you can refrigerate and freeze them too.

If you freeze the tortillas, wrap tightly in plastic wrap and put them in a ziplock bag. When you are ready to use them, first thaw at room temperature and then wrap them in foil and place them in a 250 degree oven for 10 - 15 minutes.

Courtesy of Lisa Hoffman