2 3/4 cups all-purpose flour
1 1/2 teaspoons salt
6 tablespoons vegetable shortening, cut into 6 pieces
3/4 cup plus 2 tablespoons water, heated to 110 degrees
1/2 teaspoon vegetable oil
Combine flour and salt in large bowl. Rub shortening into flour mixture until mixture resembles coarse meal. Stir in water until combined.
Turn dough out onto clean surface and knead briefly to form smooth, cohesive ball. Roll 2½ tablespoons dough into 1½-inch balls. Transfer balls to plate, cover with plastic wrap, and refrigerate until firm, at least 30 minutes or up to 3 days.
Working on lightly floured surface, roll balls to 8-inch rounds. Heat oil in large -nonstick -skillet over medium-low heat until just smoking. Wipe out skillet with paper towels. Lay 1 round in skillet and cook until -surface begins to bubble, about 1 minute. Flip and cook until browned and puffed, about 1 minute. Transfer to plate and cover with kitchen towel. Repeat with remaining rounds. Serve.
MAKE AHEAD Tortillas can be cooled, layered between parchment paper, covered in plastic wrap, and refrigerated for 3 days. To serve, microwave on 50 percent power until heated through, 10 to 20 seconds.
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