Homemade flour tortillas in Recipes and the kiddo reviews

So before I get to the recipe and the review....I've got to explain the book this comes from and why. My brother a few years ago decided to pack a bug-out-bag, and he was talking to me about it and I thought on it a bit and decided that it was a good idea to have one prepared for everyone in the house. So I started the search for what to put in and all that, which there are a lot of practical stuff to add to one. I won't go into detail about that here, maybe one of my life in general entries. So after all this research, I got into canning last year with apples, tomatoes, peppers and pickles from our little garden and my neighbors huge garden. I am now a canner, I absolutely love it. I will admit I am a novice at it, but so I bought books to help me. I realize that the internet has all of what I need...but in the instance that SHTF, I won't have the internet, the books will be my lifeline! So I just got the Prepper's cookbook by Tess Pennington. Let me tell you...so worth the money! If you don't have the extra $ now, try out one of the recipies that I put on here and then go buy it if you like it! so here's the first I've tried from the book.....we had chicken tacos today for lunch...

what you need.... - 3 cups all-purpose flour, plus more for rolling - 2 teaspoons of baking powder - 1 teaspoon of salt - 4 to 6 tablespoons of vegetable shortening (I used country crock because I didn't have shortening) - 1 1/4 cup warm water (110 degrees F)

1. mix the dry ingredients in a large bowl. cut in the shortening, using a fork or pastry blender (or your clean hands).
2. add warm water, a little at a time, until your dough is soft but not sticky. (I had to add a bit of flour to get it not sticky)
3. working on a floured surface, knead the dough for a couple of minutes. Divide into 12 balls and cover, allowing dough to rest for 10 to 15 minutes.
4. Heat a skillet over medium-high head (if you notice sticking, use a small amount of cooking spray or oil).
5. Dust each ball of dough with a little flour, then roll it into a fairly thin (about 1/8 inch thick), 3 to 4 inch tortilla. If you don't have a rolling pin, you can use a glass or even your hands to shape the dough. (I used a small saucer)
6. Lay the tortilla in the hot skillet. Watch carefully-it only takes a few seconds to cook. Flip the tortilla to the other side. You know it's done when you see many brown spots. Place the cooked tortillas on top of one another on a plate and cover with a clean dishtowel until ready to serve. (it makes 12)

Now I didn't use a rolling pin this time.....because I was being lazy lol. The tortillas came out more like taco bell's gordita bread. It was yummy to say the least lol. The kiddos picked everything off it and just ate the bread! Mom said now we don't have to buy tortilla shells anymore! So kid approved and Mom approved.....I believe this is keeper :)

Let me know if you try it and like it....or not.... and if you'd like to see more of the recipes from the prepper's cookbook and other canning stuff....