3 cups unbleached organic white flour
1 cup organic whole wheat flour
2 t salt
4 t baking powder
1/4 cup shortening (Crisco is my preference, you can choose to use lard)
1 1/2 cup lukewarm water
Mix the flours, salt, and baking powder in a medium sized bowl. Then add the shortening, using a fork and a cutting motion until the shortening is well incorporated.
Stir in the water and gently knead the dough until it’s smooth.
Cover the mound of dough with a wet tea towel and let it sit quietly at rest for about a half an hour.
Divide the dough into 16 equal rounds for small tacos and 8 large rounds if you are making burritos. Roll them all up into nice little balls.
On a floured surface, use a rolling pin to roll out each ball to form a large thin circle. Turn the circle and add flour as necessary to prevent sticking.
Stack the tortilla rounds with wax paper between them and set them by the stove.
Heat a skillet over medium heat. Dip a paper towel into oil such as canola or vegetable and quickly wipe the skillet. After the pan is very hot, add one tortilla and cook for only 1-2 minutes. Flip once a few brown spots appear on the side in contact with the skillet and cook another minute.
As they are cooked, stack them either covered with a tea towel or inside one of those nice tortilla warmers.
You will never have a more mindful burrito or taco experience.
Tortillas also make the best noodles in soup! Try adding a few strips to any Tex-Mex seasoned soup or stew. Slice the tortillas lengthwise to the same thickness as a good egg noodle. Add to the hot liquid a few minutes before serving and simmer until they have the same consistence as pasta.