In a large self-locking plastic bag, combine flour, baking powder and salt. Close
bag and shake to mix.
Add shortening and work into flour until fine particles form.
Add the hot water and knead the dough in the bag until it forms a ball.
Remove dough from bag and place on a lightly floured work surface; knead 15 strokes.
Divide into six equal pieces; shape into balls. Cover; let rest 15 minutes.
On a lightly floured surface, roll each piece as thin as possible. Roll from
the center out, turning several times to form an 8-inch circle.
Heat an ungreased griddle or skillet over medium heat. Cook until the surface
begin bubble and the under side is speckled golden-brown, about 15 to 20 seconds.
Cook other side.
Stack tortillas under a cloth as they are done and serve warm.
Yield: 6 tortillas
Variations: Use 1/2 cup corn meal and 1 cup all-purpose flour, or use /4 cup
whole wheat flour and 3/4 cup all-purpose flour.
Quick Meal Idea: Lightly brush cooked tortillas with oil. Bake tortillas on baking
sheets in oven for 4 minutes. Top with browned ground beef or pork, black beans,
onion, chopped tomato, shredded mozzarella cheese and Parmesan cheese. Season with
dried oregano leaves; return to the oven and heat 10 minutes more or until cheese
Calories/Serving: 150 calories/tortilla
Nutrition: One enriched flour tortilla provides approximately: 150 calories,
3 g protein, 23 g carbohydrates, 1 g fiber, 5 g fat (2 g saturated), 2 mg cholesterol,
40 mcg folate, 1 mg iron and 286 mg sodium