2 c. flour (works well with 1 c. white flour & 1 c. whole wheat)
1 tsp. baking powder
1 tsp. salt
3 tbsp. shortening

Mix shortening into other ingredients thoroughly. Add enough water to make dough easy to handle but not sticky. Roll out or pat 2 inch balls of dough until about 1/8 to 1/4 inch thick. Cook in dry frying pan until brown on each side. Cover cooked tortillas with a towel. Makes about 10.