Mexican Bread

2 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1-1/2 Tbsp. vegetable shortening
1/2 cup warm water

Mix flour, baking powder and salt in a medium bowl. Cut in shortening until it is in pieces the size of small peas. Stir in water and mix well. On a flourd surface, knead dough 5 minutes. Divide into 12 round balls. Cover and let rest 30 minutes.
Pat dough balls into flat round discs and, on a floured surface, roll each into a very thin 8" circle.
Bake tortillas on a hot ungreased griddle or skillet until brown spots appear, about 1 minute on each side. While cooking, punch down any air bubbles with a well protected hand. Wrap tortillas in a clean dish towel to keep warm or freeze-wrap in aluminum foil and reheat 15 minutes in a 350 degree oven. Yield: 1 dozen
A Mexican friend taught me to make tortillas many years ago. When she made hers, she "baked" them directly on the burner of an electric stove. I have a gas stove, so bake mine in a cast iron skillet. These are delicious right out of the skillet with a little butter!!!


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