You can call tortilla as a daily bread in Mexico.Tortillas are used as an envelope for burritos, tacos, quesadillas or enchiladas.
- 2 cups all purpose flour
- 1/4 cup vegetable shortening, cut into pieces
- 1/2 tsp. salt
- 1/2 tsp. baking powder
- 3/4 cup warm water
- In a bowl, blend flour, salt, baking powder and shortening until it resembles fine meal.
- Add warm water, a little at a time, to flour mixture and toss until liquid is incorporated. Water amountwill vary with different flour types.
- Form dough into a ball and kneed on a floured surface until dough is smooth and elastic. Divide, and make 12 smaller balls. Cover and let stand at least 30 minutes.
- Roll each ball of dough on a floured surface to make 6 or 7 inch sized tortillas. Place on a pre-heated griddle or cast iron skillet and cook till medium golden on both sides.
- Remove to a basket lined with a cloth towel or put between a towel until cool. After the tortillas have cooled completely, store them in a plastic bag. This recipe will make approximately 12 flour tortillas.