Brenda Nolen

Stir together the flour and salt in a large bowl.  With your fingertips, mix in the shortening (LARD *grin*).  Add the water, working the liquid into the dough until a sticky ball forms (Kitchenaid with a dough hook works wonders).

Dust a counter with flour and knead the dough vigorously for 1 to 2 minutes.  The mixture should be soft but no longer sticky.  Let the dough rest, covered with a damp cloth, for about 15 minutes.  Divide the dough into about 25 balls, coat in shortening, cover them again with the damp cloth, and let them rest for at least 45 minutes longer (this is to allow the gluten to form ... if you don't have the time, it won't hurt them too much).  **If not for use immediately, the dough can be greased lightly and refrigerated for up to 12 hours.  Bring the dough back to room temperature before proceeding.

Lightly flour your counter.  Flatten a ball with your hand, then roll the dough from the center outward, turn the tortilla a few inches and roll again, attempting to keep the growing circle even.  Roll out the dough into a circle as thin as possible, preferably 1/16 to 1/8 inch thick.  They don't have to be perfectly round ... just make sure you do not have any folds. OR you can use a tortilla press with plastic wrap or oiled parchment paper. These will result in a less-chewy tortilla.

Heat a dry griddle or large, heavy skillet over medium-high heat.  Cook each tortilla 10 seconds on each side, then continue flipping (about 10 seconds on each side) until the dough looks slightly dry and wrinkled with a few brown speckles on the surface.  It helps to use a cloth or paper towel to pop any air bubbles that form but be careful ... that steam is HOT!

Place cooked tortillas between on a flat surface, ensuring they do not touch. This will prevent them from sticking together.  Once cool, you can put them into a 1 gallon Ziploc bag and place in the fridge (if you do this while they are still warm, the steam will cause them to become mushy, and nothing's worse than a mushy tortilla). 

I don't know how long these will last ... they are so good, they are gone in no time!