¼ cup vegetable shortening (although lard is suggested)
1 tablespoon (additional) shortening (or lard)
½ cup hot water
Combine flour, baking powder, and salt in a large wooden bowl. Stir together to combine.
Add the shortening in spoonfuls using all of it the ¼ cup and 1 tablespoon. Using a pastry blender combine the ingredients until coarse crumbs form.
Slowly pour in hot water, mixing to combine. Knead 3-5 minutes until dough is less sticky.
Cover with a kitchen towel and let rest at least one hour. I did all of these above steps in the same wooden bowl.
Roll into small, ping pong size balls, place on a tray and cover with kitchen towel. Allow to rest an additional 20-30 minutes.
Heat a cast iron or dark skillet over medium to medium high heat. Roll out each ball individually. Make sure to roll them very thin and rub your rolling pin with flour to prevent sticking. Cook tortilla in skillet 20-30 seconds per side, remove when they have slightly browned, but are still pliable.
Recipe by Supper for a Steal at http://supperforasteal.com/homemade-tortillas-for-sundaysupper/