Flour Tortillas

Since we've been making our own corn tortillas, I almost forgot about my old standby-the flour tortilla. Well, I got a recipe from cooking class and decided to slow-cook some salsa chicken and wrap it up in some flour tortillas. They were quite easy to make...although my first couple were far from circular.

*2 1/2 c. all-purpose flour
*1/2 c. vegetable shortening
*1 tsp. salt
*1 c. warm water

Place flour, shortening and salt in a mixer with the paddle attachment and mix on medium speed for 2 minutes, until everything is well combined. (If you don't have a shield for your mixing bowl, I'd suggest covering the mixer with a dish towel to save a lot of clean up). Slowly add water until it is all absorbed. Mix for about another minute. Don't overmix or the tortilla will be chewy. Shape into balls (I found just bigger than golf ball size worked best) and let rest for at least 1/2 hour. I actually let my dough rest about 30 minutes and then shaped it and let it rest another 30 minutes. On a floured surface, use a rolling pin to roll into thin circle. Cook on griddle heated to medium/medium-high for a couple minutes until golden brown on both sides. Cover with dish towel to keep warm and serve. I'm still giving corn tortillas the win, but these were delicious hot off the griddle.Also, the leftovers made killer quesadillas!