12 Servings

Ingredients:

• 3 cups all-purpose flour (or wheat flour)
• 2 teaspoons baking powder
• 2 teaspoons salt
• 3/4 cup shortening
• 3/4 cup hot water

Combine the flour, baking powder, and salt. Using your hands rub in the shortening until the mixture is crumbly. If the mixture looks more floury than crumbly, add one or two more tablespoons of shortening. Add 3/4 cups of hot water to the mixture. It should look moist.

With your hands knead the dough pressing firmly down the middle of the dough, and then fold the sides over, and then knead back down the middle. If the dough sticks to the side of the bowl, add a couple more tablespoons of flour until the dough forms a soft round shape. Cover the dough with a dish towel, and let it sit for one hour at room temperature.

Pull the dough apart into 10 to 12 balls. Lightly flour your rolling area, and roll each ball with a rolling pin to about 1/8 inch thickness.

Place each tortilla on a medium hot cast iron skillet. Cook for about 1 to 2 minutes on each side, or until the tortilla does not look doughy

TIP: Serve with guacamole, or grilled strip steak.

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We consider this recipe to be IC friendly based on this list of problem foods put out by the Interstitial Cystitis Association and IC Network.

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