Photography: Randy Mayor; Styling: Melanie J. Clarke
Yield
18 tortillas (serving size: 1 tortilla)

"White flour tortillas are the staple bread in many traditional New Mexico homes. My mother taught me to make them by showing me the measurements in her hands--a handful of this, a pinch of that. At El Rancho de las Golondrinas, a Spanish Colonial museum in Santa Fe, I was known as 'the tortilla lady' since I made many batches of this recipe for museum visitors to sample." -TM

How to Make It

Step 1

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a large bowl. Cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal; make a well in center of mixture. Combine hot water and dry milk, and add to flour mixture. Stir until blended. Cover and let rest 20 minutes.

Step 2

Divide dough into 18 equal portions, shaping each portion into a ball (cover remaining dough to prevent drying). Roll each ball into a 7-inch round. Heat a cast-iron skillet over medium-high heat. Cook each round 1 minute on each side or until lightly browned.

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