- 12 c. all purpose flour
- 3 T. baking powder
- 1 ½ T. salt
- 3 c. shortening – transfat free is ok to use
- Approx. 5 c. of hot, not boiling, water
Mix flour, baking powder and salt together in a very large bowl.
Put in shortening and mix by hand until well mixed. Make a well in the middle of the mixture, and add 2 cups of hot water and start mixing working quickly so that the water doesn’t “cook” the dough.
Add additional water about 1 or 2 cups at a time until a soft, sticky dough forms.
Roll and knead dough on a flat surface until it resembles pizza dough – this requires a lot of kneading.
Cover and let rest for 15 minutes.
Preheat griddle to 400º.
Re-knead briefly and then squeeze off about a 2 to 2 ½ inch ball of dough (grab a chunk on dough and squeeze up between thumb and pointing finger – takes a little practice to get a smooth ball).
Roll out into a circle – the thinner the better. Place on griddle, do not flip until you see bubbles on the top, and the bottom should be browning. Wrap in a dish towel to keep warm until ready to serve.
These can be frozen, prior to cooking.
Roll as directed above and place a piece of wax paper between each tortilla.