Flour Tortillas

Directions

1. 1
   Combine flour and salt; cut in shortening with a pastry blender until fine particles.
2. 2
   Add the warm water gradually and toos with fork to make a stiff dough.
3. 3
   Form into a ball and knead thoroughly on a lightly floured board until smooth and flecked with air bubbles.
4. 4
   To make dough easier to handle, cover tightly and refrigerate 4-24 hours before using; let return to room temperature.
5. 5
   Divide dough into 8 balls (or the recipe says 11 balls for 8 inch tortillas) and roll as thinly as possible on a lightly floured board or between sheets of waxed paper.
6. 6
   Drop onto a very hot ungreased cast iron skillet or griddle and cook about 20 seconds.
7. 7
   Turn and cook a few seconds on other side.
8. 8
   Repeat with remaining tortillas.
9. 9
   Either use at once, or these can be tightly wrapped and refrigerated or frozen.
10. 10
    If desired, you can replace 1/2 cup of the flour with cornmeal or wheat flour (my kids won't eat it that way -- yet!
11. 11
    ).