Blend flour, salt, and shortening with pastry blender or forks until shortening is very well distributed.
Add lukewarm water and blend well.
Turn out onto lightly-floured board and knead about 50 strokes.
Divide dough into 15 roughly equal sections.
Cover with cloth; rest for at least 15 minutes.
Roll each section of dough into a very thin “circle”.
(My circles usually aren’t very circular.
) Cook on a moderately hot ungreased skillet, turning once.
It works well to roll one tortilla while another is cooking, especially if you have a helper.
Your skillet should be warm enough to cook one side in about one minute.
You will need to experiment with your cookware and stove to achieve the right combination.
I usually have to sacrifice the first one as a “test tortilla” and throw it out.
I like using our heavy cast iron skillet.
After cooking one tortilla, put it on a plate and cover with a towel.
Pile rolled tortillas on top as they wait to cook and they will get soft and more elastic from the warmth.
You can gently tug them even thinner with your fingers before cooking.
Wrap and store in refrigerator or freeze.
To reheat, pat both sides with water and warm directly on the rack in a 300º oven for a few minutes.
This will also make the tortillas softer, as long as you don’t leave them in too long.
