Flour Tortillas

2 1/2 cups all purpose flour

scant 1/2 cup vegetable shortening

1 teaspoon salt

1 cup warm water

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1. In the bowl of a mixer, place the flour, shortening, and salt. Beat until crumbly, about three to five minutes. With the mixer running, gradually add the warm water and continue mixing until the dough is smooth, about three minutes.

2. Divide the dough into three pieces. Roll each into a ball and place on a baking tray or cutting board. Cover with a towel and let rest at room temperature at least fifteen minutes or up to one hour.

3. Cut out eight 12 inch squares of parchment paper for stacking the tortillas. On a lightly floured board, roll each ball into a ten 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 fridge, wrapped, for up to two days.

4. To cook, heat a dry griddle or skillet over medium heat. Carefully, peel off the paper and cook the tortillas, one at a time, until puffy and slightly brown, about 30 to 45 seconds per side. Set aside to cook slightly on a towel lined platter. Keep tortillas wrapped in a towel for warmth.

These tortillas are DELICIOUS. My husband and I love to make homemade tortillas for tacos and quesadillas!

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recipe from food network.com

image from gourmet.com