6 cups all-purpose flour
1 teaspoon baking powder
2 teaspoons salt
1 heaping cup shortening or lard
2 cups warm water, or more
Sift flour and salt. Mix in bowl with lard or shortening and add water gradually. Usually it takes up to 3 cups. Knead well to make a smooth dough. Let it stand for 20 minutes in an oiled plastic bag. (Keep dough covered while making each tortilla.)
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Make into small 2-inch balls and roll with a rolling pin on a floured board into a round disk. Cook on a hot, dry flat cast iron skillet, turning over once, until cooked on both sides to your liking.
Makes about 2 1/2 dozen, approximately 9 inches in diameter.
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