Flour Tortillas

Ingredients

2 cups flour
1 1/2 teaspoons baking powder
1 teaspoon salt
1/4 cup Roberts Margarine
1/2 cup warm water

Preparation

In a mixing bowl, combine flour, baking powder and salt; cut in margarine with a pastry blender or 2 knives until particles are very fine. Gradually add warm water; toss with a fork to make a stiff dough. Divide dough into 11 balls. Roll each ball between sheets of waxed paper to 8 inches in diameter. (Tortillas will shrink to 7 inches when cooked.) Drop onto a very hot ungreased griddle or skillet. Cook until freckled on 1 side, about 20 seconds. Lift edge with spatula, turn and cook on second side. To serve at once, fold hot limp tortillas around pieces of Roberts Butter. Tortillas may be tightly covered and refrigerated or frozen. To serve later, tortillas may be reheated on a medium hot griddle until they become soft and hot. Tortillas may also be fried and used to make Tacos.

Recipe Contributed By: Mrs. Harvey Reyner Grand Island, Nebraska

Yield: 11 tortillas