2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
2 teaspoons to 1 tablespoon shortening
1 cup or less lukewarm water
Combine flour, salt and baking powder. Cut shortening in with fingers. Add lukewarm water gradually and mix evenly with fingers until dough is soft and pliable (not sticky or tough). Let rest for 5 minutes.
Pinch off 8 to 12 balls of dough. Pat flat, then roll on unfloured board. Roll from center out, concentrating on the thickest edge and flipping the tortilla about 1/4 turn with each roll and keeping hold of one edge or side, holding it firmly and slightly off the board. Roll and stretch until thin.
Heat a cast iron skillet or griddle as hot as possible. Fry tortilla quickly, flipping once. The faster you fry them, and the hotter, the softer and more tender tortilla. Place fried tortillas on towel. Cover and repeat until all are done. Let tortillas cool slightly, then place all of the tortillas in a plastic bag.
Makes 8 to 12.