Directions

1. 1
   Stir the flour, salt, and baking powder together. Using your hands, press in the shortening, making sure it is evenly distributed and no large chunks of shortening remaining.
2. 2
   Add the warm water and stir quickly to form a shaggy dough. Dump onto a flour-coated surface and knead until smooth. Place the dough back into the bowl and cover. Let rest for 10 minutes.
3. 3
   Divide and roll the dough into 12 balls. Cover with plastic wrap. Heat a cast-iron skillet or comal until very hot.
4. 4
   Coat a rolling pin and surface with flour. Roll each ball into a circle, rotating the dough as you roll for a more round tortilla. The tortillas should be thin, about 6 to 7 inches in diameter.
5. 5
   Place on the hot skillet and cook until you see bubbles in the dough, about 1–2 minutes. Flip and cook on the other side another 1–2 minutes.
6. 6
   Remove from the pan and place inside a folded dishtowel. Repeat with the remaining dough, stacking all of the tortillas inside the dishtowel.
7. 7
   Serve warm.