Homemade Vegan Tortillas

2 c. flour (I use 1. c whole wheat pastry flour and 1 c. white flour)
1 tsp salt
6 Tb vegan shortening
2/3 c. water

1. Get a large skillet out and fire up the stove. These bad boys should be cooked on medium to medium-low. I use a large, flat, square-shaped cast-iron skillet. No greasing is necessary whatever type you use.
2. Mix the flour and the salt. Cut in the shortening and mix with your fingers until crumbly like coarse bread crumbs.
3. Slowly stir in the water and mix until combined.
4. Lightly knead the dough (30 seconds to a minute) and then let the dough rest for five minutes.
5. Roll the dough out into a log shape and divide into six equal portions.
6. One by one, roll each dough ball into a circular shape, using a dusting of flour as needed. After one is rolled, place it on the skillet and cook it for approximately 1 - 2 minutes on each side; if overcooked, it'll get crispy. If the temp is too high, it'll get burned spots. Continue cooking the rolled dough one by one.