Flour Tortillas

Stir the flour, salt, and baking powder together. Using your hands, press in the shortening, making sure it is evenly distributed and no large chunks of shortening remaining.

Add the warm water and stir quickly to form a shaggy dough. Dump onto a flour-coated surface and knead until smooth. Place the dough back into the bowl and cover. Let rest for 10 minutes.

Divide and roll the dough into 12 balls. Cover with plastic wrap. Heat a cast iron skillet or comal until very hot.

Coat a rolling pin and surface with flour. Roll each ball into a circle, rotating the dough as you roll for a more round tortilla. The tortillas should be thin, about 6 to 7 inches inches in diameter.

Place on the hot skillet and cook until you see bubbles in the dough, about 1–2 minutes. Flip and cook on the other side another 1–2 minutes.

Remove from the pan and place inside a folded dishtowel. Repeat with the remaining dough, stacking all of the tortillas inside the dishtowel.

Serve warm.