%flour tortillas(tht)

2 1/2  Cups          all-purpose flour
   3 1/2  Oz            vegetable shortening
   1      Teaspoon      salt
   1      Cup           warm water

Place the flour, shortening and salt in the bowl of a heavy-duty mixer. 
Beat
with the paddle until crumbly, 3 to 5 minutes. With the mixer running,
gradually add the warm water and continue mixing until the dough is 
smooth,
about 3 minutes.

Divide the dough into 8 pieces. Roll each into a ball and place on a 
baking
tray or board. Cover with a towel and let rest at room temperature at 
least
15 minutes or up to 1 hour.

Cut out eight 12-inch squares of waxed or parchment paper for stacking
the
tortillas. On a lightly floured board, roll each ball into a 10-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
refrigerator, well wrapped with paper squares between the layers, up to
2
days.

To cook, heat a dry griddle or 12-inch skillet (Teflon is great) over 
medium
heat. Carefully peel off the paper and cook the tortillas one at a time,
until puffy and slightly brown, 30 to 45 seconds per side. Set aside to 
cool
slightly on a towel-lined platter. Bring to the table wrapped in a towel 
for
warmth, or wrap well and refrigerate or freeze.


My Notes:
It is not possible to roll the dough after mixing, it is too wet.  Place 
spoonfuls of dough onto a lightly floured long piece of waxed paper. 
When 
ready to roll, have an extra 1/2 - 1 cup flour handy. Lightly flour
dough 
"glob" and gently roll dough in flour with your hands. Place on another 
piece of ligbhtly floured waxed paper and roll to paper thin and beyond. 
This is important because the tortilla will thicken when cooked.  Gently 
peel  uncooked tortilla from waxed paper.  When cooking, make sure the 
tortillas have brown cooked patches on them or it will be undercooked.

TNT shared by Sherilyn Schamber, August 1997
Incredible recipe sharing in REG at:
http://www.concentric.net/~sherschm/cic.htm