Ingredients

Makes 10-12

3 Cups Flour
1 Tb Baking Powder
1 tsp Salt
Mix dry ingredients together in a bowl and cut in:

1/8 Cup (2 Tb) Shortening
Then add:
1 Cup Hot Water

Instructions

Mix and knead until smooth. Break off pieces about the size of a small egg. Shape it into a smooth round, then roll it out on a floured board. Cook on Med, or Med Low heat on a griddle or tortilla iron. Flipping twice. Keep them warm inside a clean kitchen towel while cooking the others.

I'm not sure when my Mom started making tortillas for us. It seems like they were always a part of our life. I gotta admit, no matter how time consuming it is to roll these out, there is nothing as good as a fresh hot homemade tortilla. They always disappear fast, so, if you're cooking them, you better set a few aside for yourself. Stephanie (Borge) Seley

When Manuel & I married in 1959, we'd go to his mothers for dinner about once a week. She made the best beans and tortillas, and I loved them. My Mother In Law, Della (Oliver) Borge told me how to make them, she used milk instead of water and made them thicker. She gave me a cast iron griddle to cook the tortillas on. I still have that griddle after 52 years of marriage. Years later, I met some Mexican women who showed me how they made their tortillas. They used water and rolled them out very thin. I've made them that way ever since. Carol J. (Martarano) Borge 10/19/2011

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Flour Tortillas