Flour Tortillas

12 cups white flour
1 and a half cups Crisco Shortening
2 and a half teaspoons of salt
2 cups of water (approximate)

Measure and mix the flour and salt. Add the shortening and cut into the flour until the mixture resembles small peas. (just like pie crust) Add the water a little at a time, mixing until a smooth, elastic dough forms. (You may need more or less water). Place prepared dough in a plastic bag and allow to rest at room temperature for thirty minutes. Heat a griddle or pan on the stovetop until water beads will dance on it. Divide the dough in half and leave one half in the plastic bag while working with the first half. Divide the dough into 18 2-3 inch balls. Flour the surface of the workspace and use a heavy rolling pin to roll the tortillas into an 8-10 inch circle. (It is easiest to flip and turn the tortillas as they are rolled. Place the prepared tortilla onto the hot griddle or pan. Use a spatual to flip the tortillas when they are freckled a light brown. I am able to cook at least two tortillas at a time on my large griddle. This recipie will make about 36 tortillas. This amount lasts us all week for burritos, soft tacos and eggs.

Number of Servings: 36

Recipe submitted by SparkPeople user SHAWNIEA.