Homemade Flour Tortillas

This is one of the things I never though to make homemade.  But once I did, it's hard to go back to store bought.   These tortillas take a bit of time and work, but they are so good, especially with the Korean beef.

Makes about 20 tortillas
Ingredients
3 c. all purpose flour
2 tsp. baking powder
1 tsp. salt
5 Tbsp. shortening or softened butter
3/4 - 1 c. warm water

Combine the flour, baking powder, salt, and shortening in the bowl of a food processor fitted with the dough blade. 

Pulse the mixture until the mixture is crumbly, about 5 seconds.  Scrape down the sides of the bowl.  (If you don’t have a food processor, this same effect can be achieved with a pastry cutter or two forks.)

With the food processor running, add the water in a slow steady stream until the dough just forms a cohesive ball.

Knead for 30 seconds more, until the dough is tacky.  If the bowl is too sticky, add a bit more flour.

Transfer the dough to a lightly floured work surface and divide into 20 equal pieces.  Cover with a clean kitchen towel and let rest for 10 minutes.

Heat a large skillet or griddle over medium heat.  Working with one dough ball at a time and keeping the others covered, pat the ball into a disc. 

Dust lightly with flour and roll the dough into a very thin circle, 8 inches in diameter.  You can use a tortilla press, rolling pin, or both.   It should be paper thin or as thin as you can get it without tearing the dough.

Carefully transfer the shaped tortilla to the heated skillet and cook each side for 10-20 seconds, just until bubbles form and are lightly browned.  (Do not overcook or the tortillas will be too stiff.)

Repeat this process with the remaining dough balls, lowering the heat as needing to prevent burning.  Store in an airtight bag in the refrigerator for up to 1 week, or freeze.