Ingredients

• 6 cups all-purpose white flour
• 1 teaspoon salt
• 1 cup shortening, softened
• 2-1/4 cups warm water

Preparation

1. In large bowl mix flour and salt together.
2. Add softened shortening and two cups of warm water.
3. Begin mixing by hand, squeezing flour and shortening through fingers or mix with a spoon and knife, crisscrossing through flour and shortening.
4. Form masa (dough) into a large ball. Remove clinging flour from sides of bowl by rolling masa around bowl. Add remaining 1/4-cup warm water if masa is too dry.
5. Turn masa onto board or tabletop and knead for one minute into a smooth ball. Cover with the bowl or a towel for at least five minutes and allow to rest.
6. Begin heating cast iron griddle or heavy skillet to medium-high temperature.
7. Pinch off a piece of masa and form into a 2-inch round ball, turning edges of masa under and in. Set each ball aside. Tops will feel dry to touch.
8. Sprinkle flour lightly over masa and board or table top. Using a rolling pin, roll masa into a round tortilla approximately 6 to 7-inches in diameter.
9. Toss and turn tortilla between hands until smooth.
10. Test a small piece of masa on heated griddle or skillet; it should begin browning within a few seconds if oil is hot enough.
11. Cook each tortilla until lightly browned on both sides, turning frequently to prevent burning. Use a spatula or tongs to turn tortillas.
12. Stack tortillas after cooking. Cool before storing.

Helpful hints

• Cover tortillas with paper towel and store in airtight container or plastic bag in the refrigerator.
• If available, use a tortilla press instead of rolling the dough out.
• Homemade flour tortillas are much lower in sodium than most store-bought tortillas because there is no baking powder added.
• Most shortenings have been reformulated to remove all or most trans-fats. Avoid products that contain partially hydrogenated vegetable oil as this is a source of trans-fats.