Diana's Desserts - www.dianasdesserts.com

Flour Tortillas

Servings: Makes 12 (6-inch) tortillas
Only slightly more difficult to make than corn tortillas, because of the increased elasticity of the dough, these thin wheat-flour disks of northern Mexico are wonderful served with grilled meats. If you like, you can shape them a day or two in advance and store them in the refrigerator, to be cooked just before serving.

2 1/2 cups all-purpose flour
1/3 cup plus 2 tablespoons vegetable shortening
1 teaspoon salt
1 cup warm water

In a bowl, combine the flour, shortening and salt. Using your fingers, rub the ingredients together until completely combined and the mixture looks crumbly. Mix in the warm water until the ingredients come together in a ball. Knead the dough in the bowl until smooth, about 3 minutes.

Divide the dough into 12 equal pieces and roll each piece into a ball. Place the balls on a plate and cover with a kitchen towel or plastic wrap. Let rest in the refrigerator for at least 30 minutes or as long as overnight.

On a lightly floured board, roll out each ball into a thin 6-inch round, frequently turning the rounds over to prevent sticking. Lay the rounds in a single layer on the lightly floured board, cover with kitchen towels and let rest for 30 minutes. Or stack between pieces of parchment paper or waxed paper, wrap well in plastic wrap and refrigerate for up to 2 days.

To cook, heat a dry griddle or heavy nonstick frying pan over medium heat. One at a time, cook the tortillas, turning once, until puffy and slightly golden, 30-45 seconds on each side. Transfer to a platter lined with a kitchen towel and let cool briefly, then stack and wrap in a damp towel to keep warm.

When all the tortillas are cooked, serve immediately. Or let cool, wrap in plastic wrap and store in the refrigerator for up to 5 days. To reheat, wrap the tortillas in aluminum foil and place in a preheated 350 degree F/180 degree C oven for about 15 minutes.

Makes 12 (6-inch) tortillas.

Date: May 21, 2006