FLOUR TORTILLAS

Steps:

• To make the dough, in the work bowl of a food processor, add the flour and the vegetable shortening. Process 10 to 15 seconds to blend. With the machine running, add the warm salt water in a quick stream and process until a solid ball of moist, slightly sticky dough. If you think it needs more liquid, mix in 2 to 3 more tablespoons of warm water; the dough must be moist enough to roll out. Knead the dough a few times, then place it in a large bowl, cover with a clean kitchen towel, and let it rest for at least 1 1/2 hours. Or place the dough in a large self-sealing plastic bag and let it rest in the refrigerator for the same amount of time.
• Dust the work surface with a small amount of flour. Divide the dough into 8 balls of equal size, set them out on the work surface, and cover with a damp towel.
• To shape the tortillas, with a narrow wooden rolling pin or dowel, roll out each ball into 5 1/2-inch rounds that are about 1/4 inch thick. Try not to blend in any extra flour, as that will make the tortillas tough. Keep the tortillas covered, and don't stack them.
• To cook the tortillas, heat a dry heavy nonstick griddle or skillet over medium heat. Flip a tortilla onto the hot cooking surface and cook it until puffy and blistered with brown spots, about 1 1/2 minutes. Flip it over and cook another 1 1/2 minutes. Hold the tortillas in a basket covered with a warm towel. To reheat, cook briefly on both sides in a griddle or skillet over medium heat.