5 lbs. white flour
1 1/2 tbsp. salt
2 tbsp. baking powder
3/4 c. Crisco (may use butter flavor)
Warm water

Mix flour, salt and baking powder in very large mixing bowl. With hands, break in Crisco until fine. Add water a little at a time until a soft, non sticky dough is formed. Knead several times; let sit 5 to 10 minutes. Make dough balls; roll each dough ball out. (Size will depend on size of your ball). Cook on an ungreased griddle or Teflon skillet (electric skillets work very well). Skillet should be on medium high. Cook them as you roll them or they will dry out. Cook first side about 20 seconds, turn and cook other side 30 to 40 seconds, turn to original side and finish cooking about 30 seconds. Only turn 3 times or tortillas will be hard.

Makes about 60 tortillas. I divide into dozens, wrap in foil, store in baggie and freeze. They are ready to use just thaw at room temperature. To warm just heat quickly on skillet. Microwaving to warm temperature works if you put between paper towels otherwise they become dry and "rubbery".

SHORTCUT; Use 1 cup Bisquick, 1 cup flour, and warm water; follow above instructions.