*  Exported from  MasterCook  *
                              Flour Tortillas
 Recipe By     : Cooking Live Show #8883
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cooking Live                     Import
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      cups          all-purpose flour
    5      tablespoons   lard or vegetable shortening
    1      teaspoon      salt
    1      cup           very warm tap water
 In a food processor combine 2 3/4 cups of the flour (reserve the
 remaining flour for rolling out the dough) with the lard or
 shortening. Pulse several times until the fat is evenly distributed
 throughout the flour and no particles of fat are visible. Dissolve the
 salt in 2/3 cup of the warm water. With the machine running, pour the
 liquid through the feed tube in a steady stream and stop the machine
 once the dough has come together in a ball. Feel the dough, it should
 be a medium-stiff consistency, not too firm but not as soft as most
 bread doughs. If the dough is too stiff, divide it into several
 pieces, sprinkle with 1 or 2 tablespoons of the remaining water and
 process again until a ball forms.
 Divide the dough into 12 portions, roll into balls and place on a flat
 surface or plate. Cover with plastic wrap and allow dough to rest for
 at least 30 minutes.
 On a lightly floured surface roll each ball into a 7-inch circle by
 flattening the ball of dough, lightly flouring it, and with a rolling
 pin rolling forward and backward over the dough, then turn it a sixth
 of a turn and roll forward and backward again. Repeat the turning and
 rolling process until a 7-inch circle is formed, re-flouring the work
 surface as necessary. Place the tortilla on a plate and cover with
 plastic wrap. Repeat the rolling out process for the remaining 11
 balls of dough.
 Heat a flat cast iron griddle over moderately high heat. Lay a
 tortilla on the griddle and cook for 20 to 45 seconds until tortilla
 bubbles and lightly browns on the underside. Flip the tortilla and
 cook it for another 30 to 45 seconds. The tortilla should be lightly
 browned but still soft and flexible. Transfer the cooked tortilla to a
 heavy towel and wrap it up. Cook the remaining tortillas in a similar
 manner and store stacked in the towel to keep them warm and soft.
 The tortillas can be stored in a sealable plastic bag and refrigerated
 until ready for use. To reheat the tortillas, tuck them in an
 “envelope” made out of aluminum foil and heat in a 325 degree oven for
 10 to 15 minutes.
 Yield: 12 flour tortillas
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