In areas of Mexico where there is more wheat cultivated than corn, flour tortillas are made to accompany meals.

2 lb. all purpose flour
1 teaspoon salt, or to taste
pinch sugar
8 oz. vegetable shortening or lard, cut into small pieces
2 cups water

Makes 30 large or 60 small tortillas

• Sift the flour with the salt and sugar.
• Place the flour mixture on a table and make a well in the center. Add the shortening and incorporate into the flour mixture with your fingers, gradually adding the water to make a soft dough.
• Divide the dough evenly into 30 parts for large (12") tortillas or into 60 parts for small (6") ones. Roll the dough into balls and flatten slightly on a greased surface. Cover them with a cloth and let rest for 30 minutes. Roll each ball into the desired size on a floured surface.
• Cook each tortilla on a hot griddle for 30 seconds per side. If it puffs up, flatten it with a spatula. The tortilla will have pale blue spots when done.
• Use immediately or store the tortillas in a plastic bag. They will keep in the refrigerator for several days or in the freezer for 3 to 4 months

Recipe submitted by Dee