Ingredients

• 3 cups Cambrooke Baking Mix
• 2 tsp baking powder
• 1 tsp salt
• 4 Tbs vegetable shortening
• About 1¼ cup warm water

Directions

• Mix dry ingredients in a large bowl.
• Add vegetable shortening. Use a fork or a pastry cutter to cut in the shortening or use your hands.
• Add warm water a little at a time until your dough is soft and not sticky. (You may not need all the water.)
• Knead the dough for a few minutes.
• Pull off pieces of dough to form about 12 small dough balls.
• Heat a griddle set at medium to high heat. (If it is too hot the tortillas will cook too fast.)
• Sprinkle each ball with a little baking mix and roll out the dough with a rolling pin until fairly thin.
• Lay your tortilla on the hot, dry griddle. You will notice the tortilla puffing up while it cooks. It takes just a few seconds to cook.
• Flip to the other side. When they are done it should have lots of nice brown speckles. Place them in a towel or a tortilla warmer to keep them warm longer.

Nutrition

	Per Recipe	Per Serving
Protein, g	1	0.1
Calories	1720	140