4 cups Unbleached all purpose flour
2 teaspoons Salt
4 teaspoons Baking powder
2 tablespoons Shortening
1 1/2 cups Warm water (if needed, add more - small amounts at a time)

In a large bowl, stir together the flour, salt and baking powder.
With a pastry blender, a fork or your hands, gradually work in
shortening until it is all incorporated.
Add enough warm water to make a soft but not sticky dough.
Turn out onto a lightly floured board and knead for 5 minutes.
Divide the dough into 1/4 cup (3 oz) portions and form them into balls.
Roll each ball into a flat round about 6 inches in diameter and 1/8 inches thick.
Heat a large heavy skillet over medium high heat.
Place the tortillas one at a time into the dry hot skillet,
cook until brown on one side, then turn and brown the other side.
Remove from the skillet and keep warm in cloth towel.