Makes 12 Tortillas
3 cups unbleached flour
2 tsp. baking powder
1 tsp. salt
4-6 Tbsp. vegetable shortening or lard
About 1 1/4 cups warm water
Mix dry ingredients in a large bowl.
Add vegetable shortening or lard. Or use a combination of half lard, half shortening. Use a fork or a pastry cutter to cut in the shortening or use your hands. Add warm water a little at a time until your dough is soft and not sticky. Knead the dough for a few minutes.
Pull off pieces of dough to form about 12 small dough balls. Let them rest for at least 10 minutes, longer if you like.
Heat up large skillet at medium to high heat. If it is too hot the tortillas will cook too fast.
Roll out each dough ball with a rolling pin. It is a good idea to dust each ball with a little flour just before you roll them out. Start with the rolling pin in the center and roll out in all directions. Roll them out fairly thin.
Place the tortilla in the hot skillet. It takes just a few seconds to cook. Flip to the other side. When they are done it should have lots of nice brown speckles. Place them in a towel. They are ready to be served!