Homemade Flour Tortillas

Living in Hawaii presents a dilemma when it comes to obtaining items for Mexican food...my favorite. Bread/tortillas are very stale by the time they get to the island, since they have been on a boat for who knows how long. So, I decided I would make my own. Intimidated the first time? Yes. But, after trying this recipe out, it was so stinkin easy, I probably would be making my own even if I still lived in California. I used my pancake griddle to cook these and turned the temperature up to 400 degrees. It worked beautifully. You are not looking for these to get crisp, you will be able to tell when they are done. They will bubble up on each side. You can divide the dough up into 8 portions for bigger burritos (or cafe rio salad bottom), or make 10-12 smaller ones for soft tacos.

Homemade Flour Tortillas

3 c flour
1 1/2 tsp salt
2 tsp baking powder
3/4 c shortening
3/4 c very hot water

Combine flour, baking powder and salt in a medium bowl. Cut in shortening until mixture resembles course crumbs. Add hot water, and mix until dough form a ball. Knead dough until smooth (about 1-2 minutes). Place in a bowl and let rest for 1 hour. (The dough will not rise). Divide dough into 8 equal portions, and roll out very thin. Cook on a hot pan or griddle on each side, until bubbly. (Note: my tortillas were very rustic and were not perfect circles, so don't stress)