| 1 |
Mix the flour and salt together in a bowl then cut in the shortening until the mixture resembles bread crumbs. Gradually add the water to form a soft, pliable dough. |
| 2 |
Knead the dough on a well-floured surface until smooth and no longer sticky. Divide the dough into 12 pieces, keeping the dough that is not being worked covered to prevent it from drying out. |
| 3 |
Knead each piece into a ball, then roll out each ball into a very thin circle, using a floured rolling pin. Cut into neat rounds using a 10-inch plate as a guide. |
| 4 |
Stack the tortillas as you make them, flouring each one well to prevent them from sticking together. Cover with a clean cloth. |
| 5 |
Heat a heavy-based skillet until evenly hot, and carefully add a tortilla. Cook for about 10 seconds per side. Stack and keep covered until all are cooked. Use according to your chosen recipe. |
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