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1
In medium bowl, stir flour, salt & baking powder.
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2
Add shortening or lard and cut into the flour with dough blender or 2 table knives until mixture resembles coarse corn meal.
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3
Stir in 2/3 cup warm water with a fork until a shaggy dough forms.
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4
Turn dough out onto floured surface and knead until smooth & soft, 3 to 4 minutes, reflouring the surface as necessary.
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5
After kneading, the dough shouldn't be very sticky.
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6
Portion dough into 8 equal pieces, about 2 oz.
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7
each, and shape each piece into a ball.
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8
Cover dough balls loosely with plastic and let rest on counter for at least 30 minutes and up to 2 hours.
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9
When ready to cook tortillas, heat large (11- to 12-inch) dry cast iron skillet or griddle over medium heat until hot.
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10
Working with one ball of dough at a time and keeping remaining dough balls covered, and using just enough flour to prevent sticking, roll dough into a 9- to 10-inch round shape.
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11
If not as circular as you'd like, don't worry--the tortillas will still taste great.
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12
Peel dough off of counter and lay it in the skillet or griddle.
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13
Cook until tortilla bubbles & puffs and the bottom browns in spots, 45 to 60 seconds.
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14
If any gigantic bubbles form, pierce them so the tortilla will cook evenly when flipped.
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15
Flip tortilla with spatula and cook until second side gets brown in spots & any raw-looking areas become opaque, another 45 to 60 seconds.
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16
(If tortillas begin to brown too quickly or burn in spots, reduce heat to medium low.
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17
).
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18
Transfer tortilla to clean dishtowel and cover to keep warm.
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19
Repeat with remaining dough, stacking & covering each tortilla after it has cooked.
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20
To use frozen dough balls, allow them to thaw & warm to room temperature.
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21
For best results, don't let them sit out more than 30 to 60 minutes after warming to room temperature.
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22
To reheat several frozen tortillas, wrap them in foil & heat in 350 degree F oven about 10 minutes or until warm & pliable.
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23
To reheat an individual frozen tortilla, let it thaw and then rewarm on skillet or griddle.
