4 cups All purpose flour (or half white, half wheat)
2 tsp. Baking powder
1 tsp. Salt
3 Tablespoons Solid Vegetable shortening (Such as Crisco)
2-1/2 cups Hot water
Place the flour, baking powder
Scrape the dough out of the bowl and onto a floured surface, knead until smooth, then Divide it into 2 equal portions. Cover with plastic wrap, set aside at room temperature for 20 minutes to let the dough rest. Divide each half into 8 equal portions. (If you're in a hurry, you can skip this step!)
Lightly flour a work surface and rolling pin.
Roll each ball into an 8-inch round. Stack rounds on baking sheet with plastic wrap between each tortilla. The plastic wrap helps keep the dough from drying out while giving it a chance to rest.
Heat a skillet or large frying pan over medium heat and fry each tortilla lightly on each side until bubbles, remove
Alternatively, once rolled out, these can be cut into small circles with a biscuit cutter and then deep fried to make Tostada Bites, like those used in the Crab Ceviche recipe.
- Sun Dried Tomato Wraps- add 1/2 cup sundried tomatoes that have been finely chopped, 1 tsp sweet paprika and 1 tbs oil to the above recipe
© Can Stock Photo Inc. / margouillat