2 1/4C all purpose flour, plus extra for dusting
1tsp. salt
1/2 tsp. baking powder
2 3/4 oz. shortening or white vegetable fat
1/2 C hot water
Sift the flour, salt and baking powder into a large bowl.
Add the shortening and rub it in with your fingertips until the mixture resembles fine bread crumbs. Add enough water to form a soft dough.
Turn out the dough on to a lightly floured counter and knead until smooth. Divide the dough into 12 pieces and shape each into a ball. Cover with a clean dish towel and let rest for 15 minutes.
Roll out 1 ball at a time, keeping the remainder of the dough covered, into a 7-inch circle. Stack the tortillas between sheets of nonstick parchment paper.
Heat a grill pan or large, heavy-bottom skillet over medium-high heat. Cook 1 tortilla at a time for 1-2 minutes on each side, or until lightly browned in places and puffed up. Served warm.
