Ingredients

• 4 cups all-purpose flour
• 2 teaspoons salt
• 1 teaspoon baking powder
• 2/3 cup shortening
• 1 cup plus 3 tablespoons hot water

Variation: Replace the shortening with 4 tablespoons vegetable oil for a quicker, lighter tortilla. The dough will be slightly softer and the finished tortillas will be a little less tender and flaky than the traditional version.

Directions

1. In a large bowl, stir together the flour, salt, and baking powder.
2. Cut the shortening into the flour mixture with a pastry blender, two forks, or your fingertips until it resembles coarse crumbs.
3. Gradually stir in the hot water until a soft dough forms. If needed, add a little extra water or flour until the dough is smooth and easy to handle.
4. Turn the dough onto a lightly floured surface and knead for 2–3 minutes until smooth.
5. Divide the dough into 16–20 equal pieces and roll each into a ball. Cover with a clean towel and let rest for 20–30 minutes.
6. Heat a dry skillet or griddle over medium to medium-high heat.
7. Roll each dough ball into a thin circle about 6–8 inches across.
8. Cook one tortilla at a time on the hot skillet for 30–60 seconds, or until bubbles appear and light brown spots form. Flip and cook the second side for another 20–40 seconds.
9. Stack the cooked tortillas under a clean kitchen towel to keep them soft and warm.
10. Serve immediately or cool completely before storing in an airtight container. Refrigerate for up to 5 days or freeze for up to 3 months.

Makes: 16–20 tortillas