4 c. all purpose flour
2 tsp. salt
2 tsp. baking powder
4 tbsp. shortening
1 1/2 c. lukewarm water

Combine dry ingredients. Cut shortening into dry ingredients with a pastry blender. Add warm water. Work dough with hands until manageable. Knead dough 15 to 20 times. Form balls into the size of an egg. Roll out on floured surface until approximately 6" in diameter. Place on hot skillet or griddle and cook for about 20 minutes on one side and approximately 1 minute on the other. (Tortilla will have dark brown or black spots.) Serve with chili, burritos or any Mexican dish. Roll an omelette up inside for a tasty breakfast.