-
Combine flour, baking powder and salt in a medium size mixing bowl. Whisk together to mix evenly.
-
Add shortening/lard. Using a pastry cutter, combine the ingredients. Continue to cut mixture until it resembles coarse crumbs.
-
Slowly pour in water (you want it hot, but not boiling). Stir to bring mixture together.
-
Lightly knead dough on a lightly floured surface - approximately 30 times. You can stop when your dough becomes a cohesive ball and is less sticky. You can add small amounts of water as needed. Cover with a tea towel and allow dough to rest for 45 minutes.
-
Divide dough into equal portions - roughly the size of table tennis (ping-pong) balls. Place onto a plate and cover and let rest for 20 minutes.
-
Roll out each individual ball of dough on a lightly floured surface until very thin. Heat a non-stick skillet to medium/medium-high heat. Place one tortilla onto the griddle. Cook on each side for 20 to 30 seconds, removing it while the tortilla is still soft but slightly brown in spots.
-
Repeat until all tortillas are browned. Stack tortillas and cover with a towel to keep warm. Serve immediately or allow to cool before storing tortillas in an air tight container.