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1
In the bowl of a heavy duty mixer, place the flour, shortening and salt.
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2
Beat with the paddle until crumbly, about 3 to 5 minutes.
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3
With the mixer running, gradually add the warm water and continue mixing until the dough is smooth, about 3 minutes.
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4
Divide the dough into 3 pieces.
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5
Roll each into a ball and place on a baking tray or board.
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6
Cover with a towel and let rest at room temperature at least 15 minutes or up to one hour.
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7
Cut out eight 12 inch squares of waxed or parchment paper for stacking the tortillas.
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8
On a lightly floured board, roll each ball into a 10 inch circle, and transfer to a paper square.
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9
Stack on a baking tray or platter and refrigerate until cooking time.
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10
Uncooked tortillas can be kept in the refrigerator, well wrapped with paper squares between the layers, up to 2 days.
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11
To cook, heat a dry griddle or 12-inch skillet over medium heat.
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12
Carefully peel off the paper and cook the tortillas, one at a time, until puffy and slightly brown, about 30 to 45 seconds per side.
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13
Set aside to cool slightly on a towel lined platter.
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14
Bring to the table wrapped in a towel for warmth, or wrap well and refrigerate or freeze for quesadilla or other dishes.
