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1
Combine flour, salt, and baking powder.
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2
Meal in shortening.
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3
Add hot water and kneed.
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4
Dough will be soft.
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5
Sometimes I add just a bit of flour to keep from sticking to hands (but beware, as this will make for a stiff tortilla).
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6
Let dough rest for 30 minutes to an hour.
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7
Form into 10 to 12 balls.
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8
Coat rolling pin with flour.
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9
Roll balls in flour just to coat.
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10
Roll out on unfloured board to as thin as possible and still be able to pick up and place on medium to medium hot griddle.
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11
The griddle should be coated slightly with oil.
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12
Cook for about 30 seconds until bubbles show, turn over and cook just a little longer than first time.
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13
Tortilla should not get brown.
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14
Turn tortilla back over.
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15
Take a dish towel (or a previously cooked tortilla) and place on the tortilla, and with the side of your hand (be carefully not to burn hand) press firmly on one corner of the dish towel/tortilla, and then rotating the palm of the hand firmly over the tortilla (a cupping motion).
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16
(If the dough is the right texture; if the tortilla is not too thin or too thick; and if the heat of the griddle is not too hot or too cool, the tortilla will PUFF UP).
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17
Immediately remove tortilla and wrap in dish towel to keep tortillas warm and soft.
