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1
Stir the salt into the water.
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2
Put the measured flour and shortening into a food processor fitted with the dough attachment.
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3
Pulse until well mixed.
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4
The texture of the flour-shortening mixture will be rough and clumpy.
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5
Use a spoon to even it out.
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6
Gradually add the salted water while pulsing for about 30 seconds.
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7
The mixture will look like a shaggy mess.
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8
Pulse for another 30 seconds, then dump it out onto a lightly floured work surface and form into a ball.
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9
On your floured work surface, roll the dough into a thick cylinder.
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10
Cut it into 2 equal pieces.
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11
Slice each half into 6 pieces, to make 12 pieces total.
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12
Roll the pieces into balls.
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13
Arrange the dough balls on a plate and cover with plastic wrap; allow to rest for 15 minutes.
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14
After 10 minutes, place a cast-iron skillet over medium heat.
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15
Let the cooking begin!
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16
On a lightly floured surface, take 1 ball at a time and flatten it with the palm of your hand.
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17
Roll it back and forth a couple of times with a rolling pin.
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18
Flip the dough, reverse the angle, and roll again.
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19
Flip and roll again if necessaryyour tortillas should measure 6 to 7 inches in diameter.
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20
Cook the tortillas in the hot skillet for 1 minutebubbles should form on the uncooked surface.
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21
Flip, cook for another 5 seconds, and remove from the pan.
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22
Collect the cooked tortillas in a dishtowel-lined basket.
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23
Keep cooking and stacking the tortillas in the basket until all 12 are done.
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24
Theyll steam in the towel and become soft!
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25
Serve at once.
