*  Exported from  MasterCook  *
                          % Flour Tortillas (Tht)
 Recipe By     : TOO HOT TAMALES SHOW #6154
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Miscbreads                       Restaurant/Chef
                 Southwestern                     Favorites
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2 1/2  Cups          all-purpose flour
    3 1/2  Oz            vegetable shortening
    1      Teaspoon      salt
    1      Cup           warm water
 Place the flour, shortening and salt in the bowl of a heavy-duty mixer. 
 with the paddle until crumbly, 3 to 5 minutes. With the mixer running,
 gradually add the warm water and continue mixing until the dough is 
 about 3 minutes.
 Divide the dough into 8 pieces. Roll each into a ball and place on a 
 tray or board. Cover with a towel and let rest at room temperature at 
 15 minutes or up to 1 hour.
 Cut out eight 12-inch squares of waxed or parchment paper for stacking
 tortillas. On a lightly floured board, roll each ball into a 10-inch 
 and transfer to a paper square. Stack on a baking tray or platter and
 refrigerate until cooking time. Uncooked tortillas can be kept in the
 refrigerator, well wrapped with paper squares between the layers, up to
 To cook, heat a dry griddle or 12-inch skillet (Teflon is great) over 
 heat. Carefully peel off the paper and cook the tortillas one at a time,
 until puffy and slightly brown, 30 to 45 seconds per side. Set aside to 
 slightly on a towel-lined platter. Bring to the table wrapped in a towel 
 warmth, or wrap well and refrigerate or freeze.
 Yield: 8 large tortillas
 My Notes:
 It is not possible to roll the dough after mixing, it is too wet.  Place 
 spoonfuls of dough onto a lightly floured long piece of waxed paper. 
 ready to roll, have an extra 1/2 - 1 cup flour handy. Lightly flour
 “glob” and gently roll dough in flour with your hands. Place on another 
 piece of ligbhtly floured waxed paper and roll to paper thin and beyond. 
 This is important because the tortilla will thicken when cooked.  Gently 
 peel  uncooked tortilla from waxed paper.  When cooking, make sure the 
 tortillas have brown cooked patches on them or it will be undercooked.
 TNT shared by Sherilyn Schamber, August 1997
 Incredible recipe sharing in REG at:
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