2 cups flour * ¾ cup warm water
½ cup vegetable shortening * 1 tsp. salt
Mix all ingredients in a mixing bowl, then turn the dough out onto a lightly floured surface and knead for about a minute. This isn’t like making bread and a minute of kneading is plenty. Divide the dough into 8 round balls.
Heat up a heavy frying pan over medium heat. The heavier the pan, the easier they are. A cast iron fry pan is ideal for making tortillas.
Sprinkle some flour onto the work surface and roll out each ball of dough into a flat circle, about 6 inches in diameter. If the dough is sticking to the surface, just add more flour.
Take a clean cloth and dust off any excess flour from the tortilla and place it into the frying pan. You don’t need to add oil to the pan, they won’t stick.
When you see bubbles popping up all over the tortilla, it’s done.
Take it off the heat and wrap in a clean dishtowel as you repeat the process.
You don’t need to cook the tortillas on both sides as they’re so thin they’ll cook through from the bottom. Cooking on only one side will make a better tortilla.
Don’t get discouraged if your tortillas look funny, by the second or third batch you’ll be a seasoned pro.