You always have a sense of accomplishment when you make something yourself, rather than running to the grocery store to buy the product. Homemade tortillas inevitably tastes much better than pre-packaged if it’s done properly. Luckily, flour tortillas are as easy to make as they are to eat! So heat up the skillet, roll up your sleeves and get to work!
Buy the ingredients. You will need flour, salt, shortening and water. Sift together the dry ingredients in a medium-sized mixing bowl and add the shortening. Using a pastry cutter or fork, cut the shortening into the flour mixture until crumbly and thoroughly blended.
Add warm water (not too hot) and stir the mixture with a fork until you have a soft--not sticky--dough. Let this mixture rest for approximately 10 minutes. Turn out on to lightly floured surface and knead for five minutes, then set aside to rest for 10 more minutes.
Separate the dough into 8 to 12 equal sections and roll each one a ball. Lightly flour each one and then flatten by hand. Roll out into circles using a rolling pin, making sure each one as thin as possible.
Warm up lightly-grease griddle on medium heat. Do not let the pan get too hot, since it is easy to burn flour tortillas. Place tortilla in the pan and cook for up to 30 seconds, depending on the thickness of the tortilla. A properly cooked tortilla should have brown spots, and when one side is done, flip it over and fry the other side.
Let them cool slightly. Since homemade tortillas are stiffer than those bought in the store, place them in a plastic bag while they are still warm unless you are eating them right away. This will soften them up. Reheat them when you want to serve them.