ARABELLA CHAMBERS

Tortillas (flour)

2 Cups Flour

1/4 Cup  Shortening

1 tsp Baking Powder (prove)

About 3/8 Cup Water

1/4 tsp Salt   

Mix dry ingredients well.  Cut in shortening with a fork until it disappears.  Add water & knead until you have dough.  (Add water, one tsp at a time, if it's too dry.)  Cover & allow to rest for 10 minutes.   Cut into six equal pieces and knead each piece until you can make a nice round ball.  Coat the inside of a flat bottomed bowl with shortening.  Flatten each ball into a round tortilla on the bottom of the bowl. (Sebastiani, our housekeeper, greases the countertop with Crisco and uses that.)  Fry tortillas on a hot comal until they are slightly brown on both sides.  The comal should be VERY hot, and if you cook too long, the tortillas will be tough. 

Fry-Jacks.  Belizean version of a sopapilla, these are perfect as a breakfast snack.  Use the recipe above, but form the dough into an apple turnover shape (triangular) and fry in fairliy deep fat until they brown and puff up.  Wonderful with honey or Gallon Jug jams.