2 ½ cups all-purpose flour, plus extra to form tortillas
1 teaspoon salt
½ teaspoon baking powder
1/3 cup shortening or lard
1 cup hot water

Place the flour, baking powder and salt in a large bowl and mix with a fork. Using your hands, incorporate the shortening or lard until it resembles coarse meal.

Slowly add the water a little at the time until the dough holds together. You may not need it all so do not add all the water at once.

Turn dough onto a work surface and knead until smooth.

Divide the dough into 12 pieces little balls. Cover and let rest for 30 minutes.

Place a griddle or skillet over medium heat.

Using a rolling pin, start forming the tortillas on a lightly floured surface. Lightly press each ball of dough with your hand. Set the rolling pin at the center of each disc and press forward then backward. Turn the tortilla 45 degrees and repeat pressing forward and backwards to form a thin disk. Repeat.

Place the tortilla on your hot dry griddle. Cook for 30 seconds per side. The tortillas will puff up and turn light brown in spots. Remove from the griddle and wrap with a kitchen towel to keep warm while you make the remaining tortillas.

Makes 12 tortillas

Cooked tortillas will keep refrigerated for 1 week. To freeze, roll them out and freeze individually while raw, then stack and place in a Ziploc bag.