3 cups flour
2 teaspoons baking powder
2 teaspoons salt
3/4 cup shortening or lard
3/4 cup HOT water
1. Combine the flour, baking powder, and salt. Either by hand or with a pastry cutter, cut in the shortening/lard till the mixture is crumbly. If the mixture looks more floury than crumbly, be sure to add just one or two more tablespoons of shortening/lard till it is crumbly. Add 3/4 cup of hot water to the mixture, or just enough to make the ingredients look moist.
2. With your hands or a large fork, need the mixture making sure to rub the dough against the sides of the mixing bowl to gather any clinging dough. If the dough still sticks to the side of the bowl, add a couple more tablespoons or flour until the dough forms a soft round shape. The dough is ready to roll out now, but it is best to let it sit for about an hour or so.
3. Take the dough, pull it apart into 10-12 balls. Lightly flour your rolling area, and roll each ball with a rolling pin to about 1/8 inch thickness.
4. Place each tortilla on a medium hot tortilla pan or cast iron skillet. Cook for about 1 to 2 minutes on each side, or until slightly browned.