6 C. flour
1 1/2 t. salt
1 t. baking powder
1 C. lard or vegetable oil
1 1/2 – 2 C. warm water
Combine flour, salt and baking powder in a bowl. Cut shortening in with a pastry cutter until mixture resembles coarse crumbs. Slowly add the water and work with the dough until it forms a soft ball.
Turn dough out on a lightly floured board. Knead for 5 minutes. Dough should be pebbly.
Divide dough into 4 equal pieces. Roll each piece into a 12 inch rope. Cut each rope into 12 equal pieces.
Keeping remaining pieces covered, shape one piece of dough into a ball. Flatten it slightly and roll it out on a floured surface with a rolling pin to a 4 inch circle. Repeat process to remaining dough.
Place tortillas in a heavy skillet to cook, about 30 seconds on each side. Have a 1 lb. can there when you cook these. When they puff up during cooking, press down on tortilla quickly, with the can. Stack tortillas while cooking and keep them warm.
Yield: 48 tortillas