1 teaspoon baking powder
1 teaspoon kosher salt
2 tablespoons shortening (or lard or bacon grease)
1/2 cup very warm water
Combine flour, baking powder and salt in a medium size mixing bowl. Whisk together to mix evenly. Add shortening/lard. Using a pastry cutter, combine the ingredients. Continue to cut mixture until it resembles coarse crumbs. Slowly pour in water (you want it hot, but not boiling). Stir to bring mixture together. Don't skip this step - it makes a huge difference in the end result. Knead the dough and let the dough rest. Don’t skip this step – it makes a huge difference in the end result. Lightly knead dough on a lightly floured surface – approximately 30 times. You can stop when your dough becomes a cohesive ball and is less sticky. You can add small amounts of water as needed. Cover with a tea towel and allow dough to rest for 45 minutes. Divide dough into equal portions – roughly the size of table tennis (ping-pong) balls. Place onto a plate and cover and let rest for 20 minutes. Roll out each dough ball as thin as you can. Roll out each individual ball of dough on a lightly floured surface until very thin. Heat a non-stick skillet to medium/medium-high heat. Place one tortilla onto the griddle. Cook on each side for 20 to 30 seconds, removing it while the tortilla is still soft but slightly brown in spots. Repeat until all tortillas are browned. Stack tortillas and cover with a towel to keep warm. Serve immediately or allow to cool before storing tortillas in an air tight container.