Flour Tortillas

No need for a tortilla press.  Rolling pin works better.  (Chernila 218).

4 cups all-purpose flour; plus additional for counter
2 tsp salt
1 tsp baking powder
2 tbsp unsalted butter; cut into 1/2 inch pieces
4 tbsp nonhydrogenated vegetable shortening or lard, cut into 1/2 inch pieces

1.  In a large bowl, combine the flour, salt, and baking powder.  Add the butter and shortening and rub the mixture through with your hands until there are pea sized lumps.  Slowly add 1 1/2 cups of warm water, tossing the mixture as you go.  You want a slightly sticky dough.  If necessary, add 1 tbsp of warm water at a time (up to 4 tbsp) until you get there.  Lay a clean, damp dish towel over the bowl.  Let the dough rest for 10 minutes.

2.  Flour the counter and divide the dough into 16 balls, about 3 inches in diameter each.  This works best by forming the dough into a kind of log and pinching it in half.  Then, pinch the halves in half, and on until you have the 16.  Guessing is much harder.  Cover the balls with the damp towel and let rest for 5 minutes.  Start heating a dry skillet over medium-high heat.    (If you  have two large skillets, use both.)

3.  Use the rolling pin to roll out your first tortilla to about 8 inches in diameter and 1/16 inch thick.  Put it in the hot skillet and cook for one minute on each side, or until it is bubbly and starting to brown.  Poke holes in the bubbles with the spatula so your tortilla will be flat.  Use the spatula to remove tortilla from the pan.  Repeat with the other balls of dough.  

Store:  freezer bag in fridge
Freeze:  up to 3 months in freezer bag.