Measure out your flour into a medium bowl. Make sure to fluff up the flour before putting it in the cup measure to ensure that it is not packed down in the cup. Stir in the salt.
Place the shortening into the bowl...
… and use your hands to squeeze and work all of it into the flour. There should be no large pieces of shortening visible when you are done.
Make 3/4 cup of very warm tap water...
... and work it into the flour with a fork until it starts to form a dough.
Turn the dough out onto a counter...
... and knead until it has started to smooth out. This will take approximately 10 to 15 minutes.
Roll or squeeze the dough into a log and cut into 12 equal pieces.
Place in a zip-closed bag and leave it for at least 20 minutes and up to 2 hours. This lets the dough rest and makes it easier to roll out. You can use this time to prep all the yummy fillings for the tortillas.
Roll out the tortillas into 7-inch circles. Start by flattening the dough with your hand, and then flip and turn the tortillas as you roll it to make an even circle.
Preheat a frying pan to medium high. The tortilla should sizzle when it touches the pan. Use a timer (like the one on your phone) to time 30 seconds for each side of the tortilla. The tortilla should bubble up a bit during the first 30 seconds. Flip it and use the spatula to gently press it down during the next 30 seconds to help it cook.
As you cook the tortillas, keep the finished ones stacked in an aluminum foil package. This keeps them warm and creates steam which makes them soft.
Once you've cooked them all, load them up with your favorite toppings.
I love avocado, tomatoes and cheddar, but you can put anything you want in there! They are great for breakfast wraps or even with just a smear of peanut butter and jelly. Use your imagination and enjoy!
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