Making flour tortillas is taking lots of experimentation; such a simple recipe yet not trivial!
16 ounces all-purpose flour
1.5 tsp salt
1/2 tsp baking powder
2.5 ounces vegetable shortening or lard
7.5 ounces very hot water
Mix flour, salt, baking powder with whisk. Add shortening and mix with pastry blender until coarse mixture. Add hot water and mix with fork. Kneed dough for 5 minutes and form 2 oz balls. Dough should be soft and pliable. Let dough balls rest, covered, for 15 minutes. Flatten slightly by hand and then roll them out into thin, round shape directly on granite top. I flatten by hand, flip, flatten by hand some more, roll to about 1/2 size, flip, roll to full tortilla size. Keep rolling pin floured but don’t use flour on tortilla itself or they will be brittle. Cook in dry, medium hot heavy metal or cast iron pan. Flip after tortilla bubbles. Tortillas should be lightly brown – don’t overcook or they will be brittle. Pile cooked tortillas in a towel inside an open zip lock bag or a tortilla warmer with lid.
Makes about 13 tortillas. 140 calories each.