2 c. unsifted flour
1 1/2 tsp. baking powder
1/2 c. water or more as needed
1 tsp. salt
1/4 c. shortening

Combine flour, salt, baking powder. Cut shortening into dry ingredients until it resembles coarse corn meal. Gradually add water, working it into flour until stiff. Let dough rest 5-10 minutes. Divide into 6-8 balls. Roll out on floured surface to 1/16-inch thick, about 6-7 inches diameter. On greased grill on medium-high, cook about 1 minute each side. It is important to immediately place cooked tortilla on warm plate and cover securely to prevent drying out.