Tortillas - Vegetarian

This takes time. So, buying them may be better for convenience's sake, but for those in Japan in particular, this is cheaper (monetarily, not time wise) and very good tasting.

Tortillas (makes 18)

- 4 c. all purpose flour
- 1 ¼ tsp salt
- 6 Tbsp vegetable shortening (or soft margarine)
- 2 c. water (boiling)

Directions:

1. Stir flour and salt together.
2. Add butter and mix it together. I start with a fork sometimes, but ultimately, use your hands. Mix until it is like coarse meal.
3. Add *boiling water (1.25 – 1.5 c) so the dough will hold together. Initially mix it in with a spoon or something, but use your hands at the end to more or less “knead” it together. In all seriousness, using your hands is the best way to really mix and mash this stuff. Every time I've dodged using my hands, I add too much water. **Be sure to not add too much water - this is a stiff dough.
4. Work the dough until smooth, form it into a ball, cover it with plastic wrap and let it rest for 30 mins.
5. Set skillet over medium heat.
6. Cut dough into 6 wedges and then cut each wedge into three pieces for a total of 18 pieces of dough. Roll each piece into a thin circle (I think around 6-8 inches in diameter).
7. When skillet is hot but not smoking, cook the tortilla until it is lightly browned/puffed (20 – 30 sec). Flip and repeat. Allow them to cool.

Notes:
* Use BOILING water. I tried using the super hot water from my faucet that practically scalds – it wasn’t hot enough to satisfy this recipe. Use boiling or the consistency won’t come out right.
**If the dough is still a little crumbly after adding water and as you are kneading it with your hands, add a little more water.

The ball of dough can be stored at slightly cooler than room temp for a day, maybe two.

The cooked tortillas have been good for us 3-4 days later if cooled, sealed in a ziplock and kept at cooler temperatures (yes, the fridge is fine or your Japanese kitchen if it’s super cold – like ours was).