After mixing the very warm water in with the shortening, flour and salt. I roll the dough on to a floured surface and cut it into 16 pieces. I usually make a kind of fat "snake" and cut it into pieces.
Roll one piece out on the floured surface.
This is about as hot the griddle is. The heat is important. Too hot, they burn. Too cool and they turn into crackers. I usually have to play with it the whole time.
It gets covered with little bubbles
When there are bubbles all over, I flip it over. Sometimes I'll get one giant bubble. I just poke it with a knife.
This is what it looks like after I turn it over. I leave it for just under a minute, depending on the heat.
Here's the pile of delicious, finished tortillas!
YUM!
