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

Blend dry ingredients together. Cut in shortening with pastry cutter or 2 knives until mixture forms coarse crumbs. Combine flour mixture and water, mixing until dough forms ball. If ball is dry, add a little water. Knead dough about 5 minutes. Cover; let stand 20 minutes. Shape dough into approximately 1 1/2 inch balls. Cover with plastic wrap to keep from drying out.

Preheat ungreased heavy skillet or comal until very hot (450-475 degrees). Roll out each dough ball to form 6 inch circle. Cook 30 seconds. Turn and continue cooking 15-30 seconds; tortillas should be soft and pliable. Stack and cover tortillas to keep warm.