Tortillas Recipe exchange

On Tuesday we had a recipe exchange at Irma Crewse's she taught us how to make tortillas here is her recipe:

2 c. high gluten read or all purpose flour
3/4 tsp. salt
3 Tbsp. vegetable shortening
3/4 c. warm water

Stir together the flour and salt in a large bowl.  With you finger tips, mix in the shortening.  Add the water, workin the liquid into the dough until a sticky ball forms.

Dust a counter or pastry board with flour and knead the dough vigorously for 1 to 2 minutes.  The mixture should be soft but no longer sticky.  Let the dough rest, covered witha  cloth, for about 15 minutes.  Divide the dough into 6 to 8 balls, cover them again with the cloth, and let them rest for at least 30 minutes.  (If not for use immediately, the dough can be greased lightly and refrigerated for up to 12 hours.  Bring the dough back to room temperature before proceeding.)

Cover the counter or board with flour.  Roll the dough from the center outward, then turn the tortillas a few inches and roll again, attempting to keep the growing circle even.  Roll out the dough into a circle as thin as possible (1/16 to 1/8 inch thick).  If you didn't succeed in creating a nicely rounded tortilla, trim off any ragged edges and discard them.  Heat a dry griddle or large heavy skillet over high heat.  Cook the first tortilla 10 seconds on each side, then flip bacak and forth for another 10 seconds per side, cooking just until the dough looks slightly dry and wrinkled and a few brown speckles form on the surfaces.  Repeat with the remaining tortillas.

*** When she uses wheat flour she uses olive oil.****