Easy Flour Tortillas

2 ¾ cups flour

1 ½ tsp. salt

6 Tbsp. shortening, cut into 6 pieces

¾ cup plus 2 Tbsp. water, heated to 110 degrees

½ tsp. vegetable oil

Make dough:

Combine flour and salt in large bowl. Rub shortening into flour mixture until mixture resembles coarse meal. Stir in water until combined.

Form balls:

Turn dough out onto clean surface and knead briefly to form smooth, cohesive ball. Roll 2 ½ Tbsps. of dough into 1½ inch balls. Transfer balls to plate, cover with plastic wrap, and refrigerate until firm, at least 30 minutes or up to 3 days.

Cook tortillas:

Working on lightly floured surface, roll balls to 8-inch rounds. Heat oil in large nonstick skillet over med-low heat until just smoking. Wipe out skillet with paper towels. Lay 1 round in skillet and cook until surface begins to bubble, about 1 minute. Flip and cook until browned and puffed, about 1 minute. Transfer to plate and cover with kitchen towel. Repeat with remaining rounds. (On a griddle, you can make several at a time)

Make Ahead:

Tortillas can be cooled, layered between parchment paper, covered in plastic wrap, and refrigerated for 3 days. To serve, microwave on 50% power until heated through, 10 to 20 seconds.