Tortillas

We have a hard time eating store-bought tortillas now. If you have never eaten fresh tortillas, you won't understand how much better these are. They really are easy to make and everyone should know how to make these. If you have fat, flour and salt stored for emergencies (and you should), it's a great resource. Think of all the things you can do with tortillas.

3 c flour
½ t salt
4 T butter or shortening or lard
7 oz. warm water

Combine flour and salt, cut in the butter. Add water slowly just until dough holds together. Knead until dough is quite smooth and elastic. You may prepare ahead to this point and wrap dough in plastic wrap and allow to rest at room temperature.

Heat a large skillet over medium heat. Meanwhile, divide dough into 12 pieces. On a lightly floured surface, press a piece into a disk, then roll it out as thin as possible (should measure about 7 inches in diameter). Toast the tortillas one at a time in a dry pan over medium heat, turning once. It takes about 2 minutes total (about how long it takes to roll out the next one). Serve warm, or allow to cool and store in plastic wrap. You can easily double the recipe if needed.