Flour Tortillas

Mix together the flour, salt, and baking powder. Cut in the shortening until it forms a coarse meal.

Add 2/3 cup of the hot water and mix and knead the dough for 2 minutes or until it becomes stiff. If it's crumbly, add 1-2 tablespoons of additional water. Alternately, if it's too moist, add 1-2 tablespoons of additional flour.

When the dough is the right consistency, cover it with a damp towel and let rest for 20 minutes.

Meanwhile, heat a skillet or griddle over medium-high heat.

Pinch a piece of dough off that is about the size of a golf ball and keep the rest of the dough covered. Dust the dough ball and your hands well with flour. Place the dough on a lightly floured surface and flatten it with a rolling pin into a circle that is 1/8-inch thick and about 8-9 inches in diameter.

Place the tortilla in the hot skillet and cook for 30-45 seconds. If it puffs up, press it flat with a spatula. Turn the tortilla over and cook for another 20 seconds. Remove the tortilla and place under a tea towel to cool. The towel keeps the heat and steam in so it cools without drying out.

Repeat with remaining dough, keeping the unused dough covered while you're working.