Flour tortillas aren't something I make regularly, but it is a good recipe to have on hand for emergencies or for when you are in the mood to make everything from scratch.
They aren't as good as the dough tortillas you can buy and cook at home, but they do taste much better than the store bought flour tortillas in my opinion.
4 c. flour
1 1/2 tsp. salt
1/2 c. shortening
1 c. warm water
Cut shortening into flour until coarse.
Dissolve salt in water and gradually add to flour mixture.
Knead dough well.
Cover and set aside (not in the fridge) for at least 2 hours to enhance the elasticity of the dough (I like to make itin the morning and let it sit out all day).
When ready to make, knead dough again divide into 10 balls.
Work each ball of dough with your fingers to try and stretch it out before using the rolling pin.
Each ball should make around a 10" tortilla.
Cook on a moderate griddle for 30 seconds per side, until brown spots appear.