Flour Tortillas

1. In large bowl, mix together the flour, baking powder and salt.

2. Add the vegetable shortening or lard, or use a combination of half lard, half shortening.  Use a fork or a pastry cutter to cut in the shortening, or just do it the old-fashioned way and use your hands.

3. Add the water a little at a time until the dough is soft but not sticky. If the water is too hot it will melt the fat into the flour, so keep it just warm to the touch. Knead the dough for a few minutes.

4. Divide the dough into 14 equal pieces and roll it into balls. Place the balls on a tray, sprinkle lightly with flour, and cover with plastic wrap. Let them rest for at least 10 minutes and up to 2 hours.

5. Heat a heavy-bottomed 10-inch skillet over medium-high heat or use a griddle. Lightly grease the pan and wipe out the excess fat. You only need to do this for the first tortilla.

6. Dust the balls, one at a time, with flour and flatten them with a rolling pin at their center. Roll into a very thin 8-inch circle, rolling from the center out. Lift the dough and turn it as you roll to keep it from becoming cemented to the counter. Do not be concerned if it is not a perfect circle. You will get better as you roll. Besides, the tortillas look rustic and handmade when they are slightly misshapen.

7. Spread your fingers as wide as they will go, palm facing up and lay the tortilla across your hand. Quickly turn your hand over and flop the tortilla into the pan. Quickly smooth out any wrinkle so the tortilla is flat against the bottom of the pan. Cook for a few seconds then flip over. The tortillas will puff slightly and will be flecked with brown spots from the heat. Remove the tortillas to a napkin-lined basket and cover them to keep them warm and pliable. If they cool and become stiff, rewarm them in the pan. Cooled tortillas can be placed in a zip lock bag and stored in the refrigerator for later use. Use within 2 to 3 days.