Adapted from http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&... , we replaced the filo dough with a thin pizza crust, baked it as one large sheet, and cut it apart after baking. This cuts down on a lot of the per-piece work.

We also spread some olive oil on the crust before placing the topping on top.

Makes twelve 6-inch (15-cm) tortillas

2 1/2 cups all-purpose flour
1/3 cup plus 2 tablespoons vegetable shortening or butter
1 teaspoon salt
1 cup warm water

In a bowl, combine the flour, shortening and salt. Using your fingers, cut with strong fork until the mixture looks crumbly. Mix in the warm water until the ingredients come together in a ball. Knead the dough in the bowl until smooth, about 3 minutes.