Put flour in a glass bowl. Add salt and vegetable shortening. Mix ingredients until mixture has the consistency of coarse meal. Gradually add water and knead until dough forms a shiny, elastic ball. Cover with a dish cloth and let stand for 30 minutes.

Pinch off balls of dough. With a rolling pin, roll the dough into thin slices on a floured board or pastry cloth. (Hint: use a medium-sized plate or plastic bowl rim as a cutter template). Cook tortillas on a preheated griddle for 1 1/2 to 2 minutes. Turn and tap lightly with your fingertips. Cook until light-brown splotches appear. Makes about a dozen and a half.