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Preparation

1. Combine flour, phosphorus-free baking powder and salt.
2. Cut in shortening until mixture is crumbly.
3. Add 3/4 cup hot water, and stir until ingredients look moist.
4. Mix and knead to a soft dough. (You may need to sprinkle in another 1 to 2 tablespoons of flour).
5. Cover dough with a towel and let rest 1 hour.
6. Cut into 12 pieces.
7. Lightly roll into a 6” to 7” tortilla, or put in a tortilla press, to 1/8” thickness.
8. Cook on a hot iron skillet for 30 to 60 seconds per side until no longer doughy and brown spots begin to appear.