MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Flour Tortillas [Texas]> Kathy Pitts
 Categories: Quickbreads
      Yield: 8 Servings
 
      2 c  All purpose flour
    1/2 ts Salt
      4 tb Lard or vegetable
           Shortening
           (see below)
    1/2 c  Lukewarm water
           Additional flour for
           Rolling
 
  Combine flour and salt in a mixing bowl. Cut lard or shortening into
  the flour until the mixture resembles coarse cornmeal. (NOTE: Lard
  will yield a slightly better-textured tortilla, with more flav(ou)r,
  but vegetable shortening appears to be easier for beginners to
  handle. I suggest using a mixture of half lard, half shortening, at
  least until you get the hang of it.)
  
  Add water gradually, mixing to incorporate. Turn onto a floured
  board, and knead for a couple of minutes until the mixture is smooth
  and well mixed. Shape into a ball, and use a sharp knife to cut the
  dough into 8 or 12 equal portions. Roll each dough portion into a
  smooth ball, cover with plastic wrap, and allow the dough to rest for
  : 15 minutes.
  
  Meanwhile, heat a heavy un-greased skillet or griddle (I use a cast
  iron frying pan) over medium-high heat.
  
  Remove dough balls from plastic wrap one at a time, and place on a
  floured board. Roll as thinly as possible, trying to preserve the
  perfectly round shape. (The first couple of times you do this, that
  round shape probably won't happen. Don't be overly upset if your
  initial attempts look more like a map of Argentina, they'll still
  taste fine.)
  
  As each tortilla is rolled, place the tortilla on the griddle or
  frying pan. It will begin to blister almost immediately. Use a wide
  spatula to press on it gently but firmly to increase the blistering.
  When the surface is mostly blistered (this will only take a few
  seconds), turn, and cook to LIGHTLY brown the other side. The
  tortilla should remain soft and pliable, NOT hard.
  
  Store tortillas in aluminum foil or a covered container until all are
  cooked. Serve warm, or cool and refrigerate.
  
  To reheat, wrap in foil, and heat in a 350 degree (F) oven for 15
  minutes, of (easier), flip back into a preheated un-greased griddle
  for a couple of seconds.
  
  From: Kathy Pitts Date: 01-26-96 Cooking From: Dorothy Flatman Date:
       02    Aug 98
 
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