Flour Tortillas (makes 8 6inch rounds)

Cut margarine into flour and sugar using 2 knives. When particles are fine add water slowly. Make stiff dough and knead thoroughly on a lightly floured board. Best results are obtained by putting dough in a plastic bag and refridgerating for 4-24 hours. Take out of fridge about an hour before use. Divide dough into 8 balls and roll out very thinly with a rolling pin. Drop onto a very hot ungreased griddle and bake until freckled on one side (about 20 secs). Tortillas can be used straight away for tacos or wrapped in plastic and refridgerated until needed. Refry briefly in shallow fat to soften.