4 c. all-purpose flour
2 tsp. salt
2 tsp. baking powder
4 tbsp. shortening (not liquid oil)
1 1/2 c. warm water (approximately)
1/2 lb. shredded Muenster cheese

Combine dry ingredients, cut shortening into dry ingredients with pastry blender; add warm water a few drops at a time and work dough with hands until manageable. Knead dough 15-20 times then allow to stand for 10 minutes.

Form dough into balls the size of an egg; roll out one at a time until they are 6 inches in diameter. Add some of the cheese on top then put another layer of the tortilla. Place on a hot ungreased skillet (one at a time). Cook 2 minutes on each side until done. Serve with cabbage and shredded carrots on top.