Homemade Tortillas

I found this recipe this morning in the Las Vegas Review Jounral.. It looked so easy I wonder why I haven't cooked tortillas from scratch before. Flour tortillas are simple — flour, water, salt and a bit of fat, often lard. For health reasons a nonhydrogenated vegetable shortening would be better. Canola could work but will affect the moisture content and the amount of water will be needed to be decreased. Other important things to know before you make the tortillas. Do not overwork the dough, because this strengthens the gluten and can result in tough tortillas. Once the water is added, just 10 seconds or so of processing is plenty. Roll out the dough between sheets of parchment or waxed paper helps ensure tender tortillas. Rolling on a floured surface can incorporate too much flour into the dough and result in dry tortillas. When cooking avoid cooking sprays. Tortillas are cooked dry and won't stick to the pan.

FLOUR TORTILLAS 1 cups all-purpose flour, 1/2 ­teaspoon salt, 2tablespoons vegetable shortening 1/3 cup warm water

In a food processor, combine the flour and salt. Pulse several times to combine. If desired, add dry seasonings, such as paprika or chili powder and pulse again to blend. Add the shortening, then process for about 10 seconds to thoroughly combine. With the processor running, drizzle in the water and process another 10 seconds. The dough should look powdery and dry and will not have come together. It should hold together when pinched. Use your hands to ball the dough together and transfer it to a clean work surface. Form the dough into a log and divide into five equal pieces. One at a time, place each piece between sheets of parchment or waxed paper. Use a rolling pin to roll out the dough until about the size of a salad plate. Heat a dry flat griddle or large skillet over medium high heat. One at a time, place each tortilla on the griddle. Cook until the tortilla just begins to puff up and the bottom has a few small scorch marks, about 30 seconds. Flip and cook another 20 to 30 seconds. Wrap the tortilla in a thick towel to keep warm. Repeat the process with remaining dough. Serve immediately.

Makes 5 large tortillas Start to finish: 20 minutes to prepare

Hot pepper variation: After mixing in the shortening, add 1 to 2 tablespoons of jalapeno pepper slices or diced roasted red peppers. Process until thoroughly combined. Drizzle in the water as directed above, but reduce it to about cup. Proceed with the rest of the recipe. Other good options include sun-dried tomatoes, fresh herbs such as cilantro, and dried spices such as paprika.