Homemade Flour Tortilla's

We used to have a restaurant chain in Atlanta called Rio Bravo Cantina. I know they made their way around certain parts of the country, but they were based out of Atlanta and what they were known for was their flour tortilla's. Soft, thick, and even a little gooey in some parts, Rio Bravo's flour tortilla's were tiny bits of Tex-Mex heaven on earth. Truly, nothing could get your salivary glands going like the smell of those tortilla's coming off the machine they used. So when Rio Bravo went out of business many years ago, Atlantan's everywhere mourned the loss of that delicious indulgence. I assure you, many a Weight Watchers diets were ruined over Rio Bravo's Queso served with piping hot tortilla's. Naturally, MM would have a suitable alternative, no?

You Will Need
4 cups all purpose flour
1/8 tsp baking powder
1/2 cup vegetable shortening
1 1/2 tsp sea salt
1 cup warm water

Instructions
1) Mix flour and baking powder together in a bowl

2) Add the vegetable shortening and mix it in with your hands until you get a coarse meal consistency.

3) Dissolve the sea salt into the water.

4) Drizzle the salt water mixture into the flour and mix with your hands into a soft dough. Add more warm water if it's not coming together.

5) Form the dough into a ball, put it in a bowl and cover for 20 minutes.

6) Break the dough ball into twelve pieces. Put a little bit of shortening on your hands and roll them into balls.

7) Flatten each ball out into a tortilla. Put flour on the surface before rolling them out. Get them as thin as possible. *TIP* Rio Bravo's tortilla's were on the thicker side, so I prefer not to roll mine out too thin, so I get that soft chewy consistency.)

8) Preheat a pan on medium heat. *TIP* A cast iron skillett works best for making tortilla's

9) Lay the tortilla on the pan and flip after 15-20 seconds. Bubbling is normal.

Tortillas Recipe

source: wikiHow