(For 12 small tortillas or 6 large)
- 1 1/4 cups all-purpose flour
- 1 1/4 tsp baking powder
- 1/2 tsp salt
- 1/4 cup vegetable shortening or lard
- 1/2 cup hot water
In a bowl, combine flour, baking powder and salt. Add shortening or lard and cut in with a pastry cutter, until the mixture resembled coarse crumbs. Add hot water while stirring, until a sticky dough forms. Knead the dough, using a little more flour if it is too sticky. Cover and let the dough rest for 1 hour.
Roll the dough into equally sized balls, 12 for small tortillas and 6 for large. Cover and allow to rest another 20 minutes.
Heat a cast iron skillet over medium heat. One by one, roll each ball flat into a tortilla shape. I like to roll mine pretty thin. Place the tortilla on the skillet and cook for 20-30 seconds on each side, until there are golden brown spots forming. Set aside in some aluminum foil until they are all ready to serve. Best served hot and fresh!