koko's corner

Gather up some flour, baking powder, salt, shortening and hot water. 

To the flour, add the salt, baking powder, 

and shortening. 

I love that finger spatula, it's such a hoot. Thanks Squeaks. ;-)

Quickly work the shortening into the flour mixture. 

Add the hot water. It's better to err on the side of adding too much water, than not enough.

It's so much easier to work in more flour than water. 

Mix the water and flour together. 

Turn the dough out onto a lightly floured counter and knead a few times, just enough to bring it all together. 

Cover the dough and let it rest for 20 minutes. 

Pinch off a piece of dough about the size of a golf ball. On a lightly floured counter, roll it out. 

If I ever made a perfectly round tortilla I think I'd faint. This is the closest I've come to it in a long time. 

Lightly oil your griddle or fry pan. 

Once the griddle is good and hot, start cooking the tortillas. 

Gotta work fast and keep your eye on the griddle, lest they burn 

Beeeeutiful. 

As they cook, nestle them into a tea towel to keep warm and pliable. 

I made these litle beauties so I could have Machaca breakfast burritos 

Here's the recipe. 

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Flour Tortillas

breads

2 cups unbleached all-purpose flour
1 teaspoon salt
3/4 teaspoon baking powder
1/3 cup vegetable shortening
2/3 to 3/4 cup very hot water

Mix the flour with the salt and baking powder. Using your hands, mix
in the shortening until the mixture becomes a coarse, even meal. Mix
in 2/3 cup of the water, adding it all at once, and knead for 2
minutes, or until the dough has the consistency of a stiff bread
dough. If dry and crumbly, add extra water; if too moist add a few
tablespoons of additional flour.
Cover the dough and allow it to rest for 20 minutes. Heat a skillet,
saute pan, or griddle over medium-high heat until hot enough that a
drop of water immedietly sizzles and evaporates. You will be rolling
then cooking each tortilla, rather than rolling them all and then
cooking them.
Pinch off a piece of dough the size of a golfball, and dust your hands
and the dough ball with flour. Place the ball on a lightly floured
surface and flatten the ball with your hands into a circle 1/2 inch
thick. Then, using a rolling pin, roll it twice in the same direction.
Keep rolling, turning the dough 90 degrees each time, until you have
formed a circle 1/8 inch thick and about 8 to 9 inches in diameter.
Immediately place it in the hot skillet and cook it for 30 to 45
seconds, or until bubbles begin to form on the top. If the tortilla
puffs up into a pillow, push it down with a spatula. Turn and cook 20
seconds, remove with spatula, Roll and cook remaining tortilla dough
in the same way.

Yield: 12 servings
recipe source unknown 

** Exported from Now You're Cooking! v5.87 **

And that's that