Flour Tortillas (Joycelyn)

4 cup flour
1 1/2 salt
1/2 cup shortening (or lard)
1 cup very hot water

Place all ingredients in a mixing bowl. (I use a Kitchen Aid Mixer)
With the machine running, pour in the water and mix until the dough has come together in a ball.
Divide the dough into 16 portions, roll into balls and place on a flat surface or plate.
Cover with plastic wrap and allow dough to rest for 10 -15 minutes.

On a lightly floured surface roll each ball into a 7-inch circle by flattening the ball of dough, lightly flouring it, and with a rolling pin rolling forward and backward over the dough, then turn it a sixth of a turn and roll forward and backward again.
Repeat the turning and rolling process until a 7-inch circle is formed, re-flouring the work surface as necessary.

Place the tortilla on a plate and cover with plastic wrap.
Repeat the rolling out process for the remaining 15 balls of dough.

Heat a flat cast iron griddle over moderately high heat. (you might want to grease the pan lightly the first time) Lay a tortilla on the griddle and cook for 20 to 45 seconds until tortilla bubbles and lightly browns on the underside. Flip the tortilla and cook it for another 30 to 45 seconds. 16
The tortilla should be lightly browned but still soft and flexible.

Transfer the cooked tortilla to a heavy towel and wrap it up.
Cook the remaining tortillas in a similar manner and store stacked in the towel to keep them warm and soft.

Tortillas can be stored in a sealable plastic bag and refrigerated until ready for use.