Instructions:

• Mix dry ingredients in a large bowl.

• Add vegetable shortening or lard. Use a fork or a pastry cutter to cut in the shortening. The old fashioned way is to use your hands.

• Next add warm water a little at a time until dough is soft and not sticky. Do not use very hot water.

• Knead the dough lighty.

• Pull off pieces of dough to form 12 small balls. Let them rest for 5 minutes.

• This is a good time to pre heat the comal or cast iron griddle. You will want to set it at a medium heat.

• Now you can roll out the dough with your tortilla rolling pin or palote. It is a good idea to dust each ball with a little flour. Lay the palote in the center of the dough ball and roll up, back to center and roll down. Lift the dough and give it a quarter turn. Roll out rather thin. Lay onto the hot comal for a few seconds. Flip over to other side. You should have some nice brown specks.
  
  You can place them in a tortilla warmer.