Update: 1/24/2012 I made them again this weekend and used the proper amount of shortening and they didn't last long enough to even make it to the warming platter so no picture.. so definately use 5 tbls. of shortening if you want traditional style tortilla's.. less if you want them more cracker like..
oh and those little black flecks are from using my iron skillet tortilla pan not sure how to avoid that :/
the recipe below is how they should have been made and not i made them.. so it's more of don't do what i do.. do what i say kinda thing.. he he *wink*
prep time: 45 minutes
2 cups ap flour
1 tsp. baking powder
1/2 tsp. salt
5 tbls. vegetable shortening or lard ( i did not use enough so the picture above looks funky)
3/4 cup of hot water
in a large mixing bowl add the flour, salt and baking powder.. whisk to combine.. add shortening... using your fingers cut in the shortening until the mixture resembles pea size pieces.. add hot water and mix together with your hands until it starts to form a ball.. knead dough on a floured surface about 5-7 minutes.. form into a ball and cover in a bowl for about 10 minutes.. then pinch off the dough and form a smaller golf ball size ball.. you should get about 12 balls.. place them on a lined baking sheet and cover again and let it set about 20 minutes..preheat your cast iron skillet to medium high heat.. roll our dough on a floured surface forming a circle.. to make a circle roll out the dough then make a 1/4 turn and roll some more then make another 1/4 turn and roll some more.. keep doing this until your tortilla is about 1/8 inch thick.. place on a hot skillet and cook until bubbly.. flip over and cook on other side.. each side should take about 25-35 seconds.. place in a basket lined with a tea towel and continue to cook them all.. they are delish!!!!