Our recipe for this week is one the kids really can make on their own. I help because it still does take a while for the girls to exert enough pressure to rolls the tortillas out thin enough.
3 cups all purpose flour*
2 tsp baking powder
1 tsp salt
4-6 Tbs shortening
~1 1/4 cups warm water**
Mix dry ingredients in large bowl.(This is Steven's specialty!)
Roll each ball out on a well floured surface. Roll the balls out as thin as possible - they should be slightly transparent but still able to hold together. (Angie and I take this job.)
Serve warm or store in an air-tight container or bag.
*You can use white flour, whole wheat flour, or anything in between! Wheat flour does change the texture of the tortillas, so our recommendation is to start with a 2:1 ratio of white to wheat flour and then increasing the amount of wheat flour in subsequent batches until you find your favorite ratio.
**You will probably not need all of the water with white flour. If you use only wheat flour, you might actually need a good bit more water than this. The goal is for all of the flour to be absorbed and the dough to be very manageable without being sticky.