PREP: 30 minutes STAND: 15 minutes COOK: 1 minute per tortilla MAKES: Twelve 6-inch tortillas

Flour Tortillas

What You’ll Need

2 cups all-purpose flour

1 tsp. baking powder

½ tsp. salt

2 Tbsp. lard or shortening

½ cup warm water

How to Make It

1. In a medium bowl combine flour, baking powder, and salt. Using a pastry blender, cut in lard until mixture is combined. Gradually add the warm water, tossing dough until it can be gathered into a ball (if necessary, add more water, 1 Tbsp. at a time). Knead dough 15 to 20 times. Cover and let dough stand 15 minutes.

2. For 6-inch tortillas, divide dough into 12 portions; shape each portion into a ball. (For 8-inch tortillas, on a lightly floured surface, divide dough into eight portions; shape each portion into a ball.) Place each portion between two sheets of plastic,* and use a rolling pin to flatten each portion into a 6-inch (or 8-inch) circle. Carefully stack the dough circles, separating them with sheets of waxed paper.

3. Place tortillas, one at a time, on a medium-hot ungreased griddle or skillet. Cook tortilla about 30 seconds or until puffy. Turn and cook about 30 seconds more or until edges curl slightly. Wrap tortillas in foil to keep warm.

Freezing Directions: To freeze cooked tortillas, stack them separated by sheets of waxed paper. Place the stack in a resealable plastic freezer bag. Seal and freeze up to 1 month. Thaw completely before using.

*Recipe Note: Cut two 7-inch-diameter circles out of a clean plastic resealable bag.

PER 6-INCH TORTILLA: 95 cal., 2 g fat (1 g sat. fat), 2 mg chol., 138 mg sodium, 16 g carb., 1 g fiber, 2 g pro.

Place a dough ball between pieces of plastic and use a rolling pin to flatten it into a 6- or 8-inch circle.