Flour Tortillas


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4 C all-purpose flour

1/3 C shortening

1 T salt


Mix flour and salt in a large bowl, and cut in shortening. Work in water until texture is moist but not tacky. Knead for 10 minutes. Divide into about 20 golf-ball sized balls, and put back in bowl. Set aside covered with a damp cloth for 10 minutes. Roll tortillas out on a well-floured surface as thinly as possible. Heat floured griddle over medium-high and cook, flipping when bubbles appear. Keep cooked tortillas warm wrapped in a dish towel.