Flour Tortillas

From Mexican Fiesta p. 366
Makes 8-12 tortillas (depending on the size)

2 cups all-purpose flour
1/2 teas. salt
1/4 cup vegetable shortening
1/2 cup warm water

1. Combine flour and salt in medium bowl. Rub shortening into flour with fingertips until mixture has fine, even texture. Stir in water until dough forms.
2. Knead dough on floured surface 2 to 3 minutes until smooth and elastic. Wrap in plastic wrap. Let stand 30 minutes at room temperature.
3. Knead dough a few times. Divide evenly into 8 pieces for 10-inch tortillas or 12 pieces for 8-inch tortillas. Shape pieces into balls; cover with plastic wrap to prevent them from drying out.
4. Using rolling pin, roll out each dough ball on floured surface, turning over frequently, into 8- or 10-inch circles. Stack each tortilla between sheets of waxed paper. (I just cook them as I go... not stacking)
5. Heat ungreased heavy griddle or skillet over medium-high heat until a little water sprinkled on surface sizzles. Carefully lay 1 tortilla on griddle; cook 20 or 30 seconds until top is bubbly and bottom is flecked with brown spots. Turn tortilla over; cook 15 to 20 seconds until flecked with brown spots. If tortilla puffs up while second side is cooking, press it down gently with spatula. Remove tortilla to foil.
6. Cook remaining tortillas as shown in step 5.

*These are best when fresh, but can also be refrigerated and reheated.