May 31, 2016
1In mixing bowl: Stir together dry ingredients. Cut in shortening until crumbly. Slowly add water.
2Work with spatula or with hands until dough forms a soft ball. Divide dough in half. Form two disks and wrap in plastic wrap. Let rest for minimum of ½ hour at room temperature.
3Preparation: Take one disk and cut into 8 pcs. Form small balls and use Dough EZ® to roll out individual tortillas approximately 6”- 7” diameter. If excessive sticking is occurring- lightly dust mat with flour, if needed. Peel back mat and remove individual tortilla. Place piece of parchment or wax paper to separate each tortilla. Repeat with remaining dough ball.
4Heat non-stick frying pan or medium size skillet. Cook individual tortillas over medium heat for about 1 minute. Lift tortilla to see if cooked and lightly browned in spots. Tortillas should be cooked dry but are still soft. Flip and cook second side for another 30 seconds. Remove and store on covered plate (cover with a towel) or place in plastic bag to keep warm and soft.
5Serve warm. Makes 16 tortillas.
6To re-warm, tortillas. Place in microwave 10 -15 seconds, covered with damp paper towel or wrap in foil and warm in the oven.
7Perfect to use for fajitas, soft tacos, burritos or wraps.