Directions
Place the flour, shortening and salt in the bowl of a heavy-duty mixer.
Beat with the paddle until crumbly, 3 to 5 minutes.
With the mixer running, gradually add the warm water and continue mixing until the dough is smooth, about 3 minutes.
Divide the dough into 8 pieces.
Roll each into a ball and place on a baking tray or board.
Cover with a towel and let rest at room temperature at least 15 minutes or up to 1 hour.
Cut out eight 12-inch squares of waxed or parchment paper for stacking the tortillas.
On a lightly floured board, roll each ball into a 10-inch circle, and transfer to a paper square.
Stack on a baking tray or platter and refrigerate until cooking time.
Uncooked tortillas can be kept in the refrigerator, well wrapped with paper squares between the layers, up to 2 days.
To cook, heat a dry griddle or 12-inch skillet (Teflon is great) over medium heat.
Carefully peel off the paper and cook the tortillas one at a time, until puffy and slightly brown, 30 to 45 seconds per side.
Set aside to cool slightly on a towel-lined platter.
Bring to the table wrapped in a towel for warmth, or wrap well and refrigerate or freeze.
My Notes: It is not possible to roll the dough after mixing, it is too wet.
Place spoonfuls of dough onto a lightly floured long piece of waxed paper.
When ready to roll, have an extra 1/2 - 1 cup flour handy.
Lightly flour dough "glob" and gently roll dough in flour with your hands.
Place on another piece of ligbhtly floured waxed paper and roll to paper thin and beyond.
This is important because the tortilla will thicken when cooked.
Gently peel uncooked tortilla from waxed paper.
When cooking, make sure the tortillas have brown cooked patches on them or it will be undercooked.
