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1
In a large bowl, whisk together the flour, baking powder and salt for 20 seconds.
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2
Pinch vegetable shortening into the flour mixture or use a pastry cutter until incorporated.
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3
The mixture will be crumbly.
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4
Start with 3/4 cup of water and mix into the flour mixture to form a semi-smooth dough ball.
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5
If necessary, add more water 1 tablespoon at a time until dough binds together into a semi-smooth ball (dough should form easily into a ball but not be sticky).
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6
Knead 15 times or until ball is smooth.
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7
Let dough rest for 15 minutes.
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8
Pinch off 1-inch balls of dough.
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9
Form into tight balls, and then flatten into fat discs.
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10
Allow to rest for 10 minutes.
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11
On a lightly floured surface or between two sheets of plastic wrap, roll a dough ball to 1/8-inch thick by 6-8-inches in diameter (or press flat in a tortilla press).
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12
Heat a griddle, comal (a smooth rounded griddle) or large skillet over medium heat.
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13
Place the raw tortilla on the pan and cook until it puffs and starts to brown, about 30 seconds, flip over, press down with a spatula, and then cook for another 30 seconds, or until the second side is browned.
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14
Place tortilla on a plate and cover with a towel.
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15
Repeat with the remaining dough balls.
