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

Combine flour, salt, and baking powder in a medium mixing bowl. Cut in shortening until thoroughly combined. Gradually add water and toss together until dough can be gathered into a ball (if necessary, add more water, 1 tablespoon at a time). Knead dough 15 to 20 times. Let dough rest 15 minutes.

For 8 inch tortillas, divide dough into 12 equal portions and shape into balls (For 10 inch tortillas, divide dough into 8 equal portions and shape into balls.)

On a lightly floured surface, use a rolling pin to flatten each ball into an 8 inch (10 inch) circle. Stack rolled out tortillas between pieces of waxed paper.

Stop here if using for Chimichangas.

Carefully peel off top sheet of waxed paper. Place tortilla, paper side up, on a medium hot ungreased skillet or griddle. As tortilla begins to heat, carefully peel off remaining sheet of waxed paper. Cook tortilla about 30 seconds or until puffy. Turn and cook about 30 seconds more or until edges curl up slightly. Wrap tortillas in foil if using immediately.