Mexican Flour Tortillas

From "Extending the Table"

2 cups flour
1 tsp salt
1/4 cup shortening
1/2 cup lukewarm water

Combine flour and salt in a mixing bowl. Cut in shortening with a pastry blender. When particles are fine, add water gradually. Toss with fork to make stiff dough. Form into ball and knead thoroughly on lightly floured board until smooth and flecked with air bubbles. To make dough easier to handle, grease surface, cover tightly, and refrigerate 4-24 hours before using. Let dough return to room temperature before rolling out.

Divide dough into 8 balls for large tortillas, 11 balls for 8-inch size. Roll as thin as possible on lightly floured board or between sheets of waxed paper. Drop onto very hot ungreased griddle. Bake until freckled on 1 side, about 20 seconds. Lift edge, turn, and bake on second side. Wrap in clean tea towel to keep warm. Refrigerate or freeze leftover tortillas in airtight wrap.