Flour tortillas

1 1/2 cups unbleached flour
1/2 cup whole wheat flour
1 tsp white sugar
1 1/2 tsp baking powder
1 tsp salt
5 tbsp vegetable shortening
3/4 cup hot water

In a large bowl mix together the flours, sugar, baking powder and salt. Work the shortening into the dry mix until little pea-sized balls form (you fingers tip work well). Slowly add the hot water while using your other hand to mix with a wooden spoon. When the dough is too stiff to mix, gently knead with your hands for about two minutes. Shape into a ball, place in a clean bowl. Cover with plastic wrap. Let rest for a least one hour.

Line a baking tray with parchment paper, sprinkle with flour and set aside. Uncover the dough and pinch off golf ball size pieces (about 1 1/2 oz) Roll the dough in your palms to form smooth spheres. Dust lightly with flour, place on parchment lined tray and cover with loosely cover with plastic wrap. Repeat with remaining dough. Set the tray aside, covered, to rest for another hour.

Sprinkle flour on the counter or rolling mat.  Set a ball of dough in the center, pressing lightly to flatten. Roll out with a floured rolling pin, working from the center outwards to form an 8″ round.  Place on a plate and cover with a sheet of wax paper. Repeat with remaining balls of dough.

Heat a cast iron frying pan over medium-high heat. Brush lightly with oil. Cook tortillas until you see bubbles forming underneath. Flip and cook until lightly golden. Wrap in foil and keep in a warm oven until all the tortillas are cooked. ENJOY!

I purchased a tortilla warmer years ago at a restaurant close out sale for $1.00.  Very useful when making this recipe.