Roasted Garlic Tortillas

Cut the pointy end of the garlic bulb off so that it exposes the tips of the garlic cloves. Brush lightly with oil and wrap loosely in foil. Bake in a 350 degree oven for 35-40 minutes or until browned and softened. Let the garlic cool to room temperature.

With a pastry blender or back of fork, blend flour, baking power, salt and shortening, until it resembles coarse meal. When well combined, slowly add water until soft dough forms. Squeeze the roasted garlic into the mixture and continue to knead the dough until all ingredients are well combined. Add additional warm water as necessary to keep the dough moist, but not sticking to the kneading surface. Knead the dough for 5 minutes. Separate into 12 portions for small tortillas and 6 portions for large tortillas. Roll each portion between the palms of your hand to form a ball.

Heat a comal or griddle over medium heat. Using a rolling pin, roll each ball of dough out into a round shape, approx. 1/8 inch thick.

Place each raw tortilla on the hot comal and cook on each side for about 1 minute. If it puffs up at all, you can poke a hole in the puffed area to release the steam. Cook it until it is no longer doughy, which takes about thirty seconds on each side. Remove from the comal and place onto a plate covered by a towel. Use the edges of the towel to fold over the tortillas as you cook them, to keep them warm.