Step 1

In a large bowl whisk together flour, salt, and baking powder.

Step 2

Cut in shortening using a pastry cutter, until mixture is crumbly.

Step 3

Create a well in the center of the bowl and pour in the hot water.

Step 4

Gently mix the flour mixture into the water, stirring until a dough forms.

Step 5

Flour your work surface lightly and dump the dough onto the work surface.

Step 6

Knead gently until the dough becomes soft, smooth and stretchy.

Step 7

Divide the dough into 8 even-sized balls.

Step 8

Cover with a damp cloth and allow the dough to rest for 15-30 minutes.

Step 9

To roll out the tortilla, place a ball of dough on a piece of parchment paper and flatten slightly with your hand.

Step 10

Starting with your rolling pin in the center and roll up.

Step 11

Come back to the center and roll down.

Step 12

Return back to the center and roll out on both sides. Repeat until your tortilla is super thin.

Step 13

Brush a heavy-bottom skillet VERY lightly with butter and heat until butter sizzles.(See note on using butter)

Step 14

Place the tortilla into the skillet.

Step 15

When the underside has a few brown spots, flip and cook the other side.

Step 16

When done, place tortillas in a tortilla warmer or a pot. If using a pot, separate the tortillas between layers of barely damp paper towels and place the lid on the pot so that no steam escapes. This will keep them soft and chewy!

Step 17

Repeat until all of the tortillas are cooked and then remove the paper towels.

Step 18

Store cooled tortillas in an airtight container.