Wheat Flour Tortillas

4 scant cups flour (1 lb.)
about 1/2 cup soft vegetable shortening
scant 1 tsp. salt
approximately 1 cup warm water

Work shortening into flour on board or countertop or use mixer. Dissolve salt in water. Add water a little at a time to allow time for flour to absorb it. Knead 4 minutes or use dough hook on mixer. Should be smooth and elastic. Divide into 10 pieces and roll into balls. Cover with plastic and let stand 20 min. in warm place, 70 degrees F. Flatten balls and roll out with small diameter rolling pin or 1" dowel to about 6" in diameter. Lay tortilla over cupped hand and gently stretch with other hand. Repeat stretching with both hands until very thin. Lay on hot griddle and cook a few seconds, then flip and cook other side for a few seconds. Fold into four and cover with cloth to keep warm.

For smaller tortillas, divide dough into 20 pieces. Doesn't say to stretch these, just roll out to about 8".

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