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1
Combine salt and flour in medium bowl.
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2
Rub shortening into flour with fingertips until mixture has fine, even texture.
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3
Stir in water until dough forms.
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4
Knead dough on floured surface 2 to 3 minutes until smooth and elastic.
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5
Wrap in plastic wrap.
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6
Let stand for 30 minutes at room temperature.
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7
Knead dough a few times.
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8
Divide evenly into eight pieces for 10-inch(25cm) tortillas or 12 pieces for 8-inch(20cm) tortillas.
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9
Shape pieces into balls; cover with plastic wrap to prevent them from drying out.
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10
Using rolling pin, roll out each dough ball on floured surface, turning over frequently, into 8- or 10-inch circle.
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11
Stack each tortilla between sheets of waxed paper.
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12
Heat ungreased heavy griddle or skillet over medium-high heat until a little water, sprinkled on surface, dances.
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13
Carefully lay one tortilla on griddle; cook 20 to 30 seconds until top is bubbly and bottom is flecked with brown spots.
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14
Turn tortilla over, cook 15 to 20 seconds until flecked with brown spots.
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15
if tortilla puffs up while second side is cooking, press it down gently with spatula.
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16
Remove tortilla to foil.
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17
Cook remaining tortillas as previously directed.
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18
If griddle becomes too hot, reduce heat to prevent burning.
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19
Stack cooked tortillas and cover with foil until all are cooked.
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20
use immediately or wrap in foil and keep warm in 250F or(120C) oven up to 30 minutes.
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21
Tortillas are best fresh, but can be wrapped in foil and refrigerated up to 3 days or frozen up to two weeks.
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22
reheat in 350F(180C) oven 10 minutes before using.
