4 cups all purpose flour
1/2 cup shortening
1 tsp salt
1 1/4 cups hot water
note: to make “whole wheat” add 1 tbsp wheat germ and 1 tbsp bran per cup of white flour)
Mix dry ingredients and blend with the shortening. Add the water and stir until dough forms. Add a little more water if necessary to make a smooth dough that doesn’t stick. Knead until smooth. Roll into balls, just larger than a golf-ball size.
Heat frying pan until a drop of water bounces (if this is too hot, medium electric heat is about right).
Roll out tortillas and cook in pan.
Yields 12-14 medium sized tortillas.
Tip: They are best served hot, but also great if kept warm (and covered) in a very low temperature oven until ready to serve. If you have leftovers, they might go a bit hard or appear stale – they are still good! Just heat them in the oven for a few minutes with a few drops of water on top, or heat them in the microwave for 10-15 seconds with a few drops of water on top, and they will soften.
–Recipe by Christina S.