Flour Tortillas (Gringo Version)

No, this isn’t an authentic Mexican recipe. But it’s basically the one Mother used when I was a kid. These are best eaten fresh (unlike the store tortillas that have a ton of preservatives), and you have to cook them just the right amount of time, or they break easily. Yummy with meat or sautéed veggies or even with just butter and cinnamon sugar.

2 cups flour

1 teaspoon baking powder

1 teaspoon salt

1 tablespoon shortening

1/2 to 3/4 cup hot water

Mix dry ingredients. Cut in shortening. Add water until dough is slightly sticky but workable. Let the dough rest for 15 minutes. Divide the dough into 12 pieces. Roll each piece out quite thin and then cook on a hot griddle or skillet, flipping the tortilla once it starts bubbling. No need to grease the skillet. I have always used cast iron, but I don’t know if that is preferable or not.