3 c. sifted flour
3 Tbsp. shortening
1 tsp. salt
2 tsp. baking powder
Mix all ingredients together; add enough warm water to
make a stiff dough. Roll dough in balls about the size of a
large lemon. Roll balls with rolling pin to about 6 to 8 inches
in diameter. Bake on ungreased cast-iron (low heat) griddle
until done. Tortillas will be white when done, with light
brown spots. Do not bake until brown all over. Serve hot.
(Cook on one side, flip over, cook on other side.) Flour
tortillas may be wrapped in foil, after cooling, and stored in
refrigerator for 2 to 3 days, then reheated. Do not bake or
warm over high heat.
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