Flour Tortillas

Makes 1 Dozen

2 cups flour, all purpose
1 T salt
1 T baking powder
4 T shortening--vegetable fat or animal fat (lard)
1 cup very warm water, (more or less--may vary with the flour used)

Combine the dry ingredients, then cut in shortening. Make a small well in the center and gradually add water. Knead the dough until it is soft, smooth and elastic. Divide into equally sized balls, then set aside at least 20 minutes——I let the dough rest for 30-60 minutes covered with a piece of plastic and a towel over that. This helps the baking powder activate.

Preheat an ungreased griddle (or "comal") about 10 minutes before you begin to roll out the dough (keep the temperature setting to between "4" or a "6" on the dial). Roll each ball into a circle with a rolling pin (or "bolillo"). Don't worry if you can't make a perfect circle; the tortilla will taste just as good. You can dust the rolling pin with flour if the dough adheres to it. Put the rolled out tortilla on the griddle. Watch carefully and you will see small bubbles appear on the top surface. I like large bubbles, but the point is not let the tortilla burn. Flip to the other side. The tortilla should be lightly speckled. Cover with a clean dry kitchen towel to keep warm.

If tortillas turn out too hard, there are several reasons I’ve learned. One, your flour may be “too old”. I’ve noticed that flour stored longer than six months just doesn’t work the same. I solve that problem by sifting again or just plain buying fresh. Two, your baking powder may react differently due to elevation and/or quantity. Try reducing or increasing the amount of powder. Three, not enough shortening.

You might be tempted (as I have been in the past) to use baking soda to help the dough rise more, for thicker tortillas. This works, but the tortillas turn out yellow. Use a scant 1/2 teaspoon yeast dissolved in honey and 110 degree water (1/2 cup) if that is your objective. Reduce baking powder by half if you use yeast. Better yet, make your own baking powder (see recipe that will follow)and roll out the tortillas a little thicker before baking them.

Flavored tortillas: You can add different seasonings, for example, garlic powder and/or garlic salt, chile powder (red or green); Mexican oregano, thyme, etc., even chicken stock liquid instead of water. Experiment your heart away! Tortillas freshly baked are pretty hard to ruin, you know! Also, you can substitute mayonnaise or sour cream for the shortening...if you plan on eating the tortillas all in one day. They turn hard if kept an additional day, but they are soft and delicious when fresh!