Directions For Rolling and Cooking Tortillas

• Melt the shortening in a microwave-safe bowl (glass). Add the water, salt and baking powder. Using a rubber spatual, at first, gradually add 1 cup of flour. Gradually add in more flour using the spatula until it’s cool enough to work with your hands. Finish mixing the dough with your hands until it is no longer sticky. It should be soft. Cover with a light kitchen towel directly onto the masa and let stand for at least 30 minutes.
• After 30 minutes, Roll and shape 20 dough balls, about 2 inches. Place back into bowl and cover once again for 20 minutes. Preheat comal or griddle pan to just below medium heat for 5 minutes. On a flat surface, dust lightly with flour and roll out one dough ball at a time (about 5-6 inches). Cook on comal/griddle until the tortilla starts to bubble up, turn and cook for another 30 seconds. You should have golden brown spots. Some spots will be darker and that’s ok.
• If tortillas are cooking too fast, turn down the heat. You want a light to medium brown color. Stack the cooked tortillas in between a clean kitchen towel, and keep them covered. Yields up to 20 small tortillas. Once the tortillas are completely cool, store in resealable plastic bags, in the refrigerator. Reheat on hot griddle for a few minutes. They will keep for 7 to 10 days.