Flour Tortillas

Adapted from Saveur Cooks Authentic American, via Orangette

Since I was only cooking for two, i halved this recipe and got nine tortillas but could have definitely squeezed 10 out of the dough.

4 cups unbleached, all-purpose flour
1 ¼ tsp salt
6 Tbs vegetable shortening (I went with Crisco, but do what you will)

In a small saucepan, bring about 2 cups of water to a boil.

In a large bowl, stir the flour and salt together with a whisk. Mix in the shortening with your fingers until the mixture resembles a coarse meal. Stir in enough boiling water (about 1 ¼ to 1 ½ cups) that the dough holds together; you will want to begin by stirring with a spoon, but you need to finish by kneading the dough with your hands.

Place the dough onto a lightly floured surface, and knead until smooth, 2-5 minutes, but no more. It should be mildly went, and easy to manage. Form the dough into a ball, cover it with plastic wrap, and allow it to rest for 30 minutes.

Set a well-seasoned skillet over medium heat. Place the ball of dough on a lightly floured surface, and cut it into 6 wedges. Cut each wedge into 3 smaller wedges, for a total of 18 wedges. Use a rolling pin to roll out a wedge into a very thin circle—as thin as you can make it, like a sheet of fabric—the size of any tortilla you would normally eat a taco out of. When the skillet is hot, cook the tortilla until slightly puffed, about 20-30 seconds. Flip, then cook for 20-30 seconds more, or until flecked with golden or brown (whichever you prefer) spots. Remove to a plate. Repeat the process with the other 17 wedges. Stack away, and have some of the easiest, best-tasting tortillas in your life.

With a hefty side of self-pride, I might add.