2 tsp. baking powder
1 tsp. salt
2 Tbsp. vegetable shortening (Crisco), or margarine, or lard
1 1/2 cups warm water
Preparation:
In a medium bowl, mix dry ingredients.
Add vegetable shortening. With a fork, cut through the shortening, mixing with the dry ingredients. (will be crumbly).
Add warm water, a little at a time, mixing as you go. Your dough will be sticky.
Turn dough out onto a floured surface and knead for several minutes, until smooth.
Divide dough into 24 equal pieces. Roll into balls and allow to rest for 10 minutes.
Heat a skillet over medium-high. Using a rolling pin, roll out your dough balls into thin, round tortilla shapes. Place the tortilla in the skillet and cook for a couple of minutes on each side, or until each side becomes a light golden brown. Place in a warm oven or in between kitchen towels to keep warm.
If storing, allow tortillas to cool. Keep in a plastic bag or air tight container for up to a week. Or place in the freezer for up to three months.
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