4 c. flour
2 tsp. salt
2 tsp. baking powder
4 tbsp. shortening
1 1/2 c. warm water

Combine dry ingredients in large bowl. Using pastry blender, cut in shortening until mixture is crumbly. Add warm water, a few drops at a time, and work with hands until manageable. (You may not need all the water.) Let stand 10 minutes.

TO COOK TORTILLAS: Form dough into 8 to 12 egg size balls. Roll each into 6 inch circle with rolling pin. Place on hot (med. high) skillet. Cook first side about 2 minutes, flip and cook other side for about 1 minute or until done. (Makes 8 to 12)

Corn flour may be substituted for white flour.