Makes 8 tortillas
2 cups flour
3 Tablespoons crisco (or liquid/solid fat)
1 teaspoon kosher salt
1/2 cup cold water
In a large bowl, combine flour and salt.
Stir in water and fat.
Turn the mixture onto a floured surface; knead 10-12 times, adding a little flour or water if needed to achieve a smooth dough. Form dough into a ball and cut into 8 wedges. Use your hands to shape the wedges of dough into round balls. Sprinkle your countertop with a bit of flour and use a rolling pin to shape your dough into thin 8 inch circles, using your hands to help create a rounded shape as needed.
(You CAN griddle the tortillas as they are by heating a tablespoon of oil in a non-stick skillet or cast iron pan and cooking over medium heat until lightly browned, 1 minute on each side.)
I actually don’t griddle the tortillas ahead of time. I stuff my rolled out RAW DOUGH with any/every kind of filling from scrambled eggs to braised chicken to steak to a mushroom-onion-pepper combo, then griddle/shallow fry in 1/8” oil until golden brown. TRUST ME, IT’S THE WAY TO GO. Flautas, fried burritos, quesadillas, your game just got VERY strong. Also, cheese makes every creation next level.