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1
In a large bowl, combine the flour, salt and baking powder.
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2
Next cut in the shortening with a fork.
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3
When the flour is crumbly, add the water.
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4
Stir the dough with your fork until it makes a cohesive ball of dough.
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5
You may need to add an extra spoonful of water if the dough is too dry.
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6
Be careful not to add too much though.
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7
When the dough forms a ball, knead it about 20 times.
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8
Then let it rest in the bowl for about 10 minutes.
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9
After it has rested, form it into 10 or 12 equal balls.
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10
Roll each ball in a little flour, to coat the outside of it evenly.
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11
Place a ball of dough on a sheet of waxed paper, or a clean, well floured surface.
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12
Roll the dough out into a 6- or 7-inch circle.
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13
Try to get it as thin as you can.
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14
Loosen the tortilla from the rolling surface.
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15
Flop it onto a dry, hot skillet.
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16
Cook about 30 seconds, until the other side is dry, with a few brown spots.
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17
Flip it and cook the other side the same way.
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18
Transfer the cooked tortilla to a plate, and cook the next one.
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19
This goes pretty fast after you get the hang of it.
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20
You can roll out all of the tortillas first, in one stage, and then cook them all in the second stage.
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21
After you practice it some, the whole procedure takes less than 20 minutes, and the tortillas are so good.
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22
Use them the same way you would use store-bought tortillas: burritos, soft tacos, etc.
