3 1/2 c. flour
1 tsp. salt
3/4 tsp. baking powder
1/3 c. shortening
1 c. warm milk (105 to 115 degrees)

Combine first 3 ingredients; stir well. Cut in shortening with pastry blender until mixture resembles coarse meal. Stir in milk, mixing well. Turn dough out onto a smooth surface; knead about 3 minutes. Divide dough into 10 equal portions. Roll each with a rolling pin into a very thin circle, about 8 inches in diameter, turning dough and rolling on both sides.

Heat an ungreased skillet over medium heat; cook tortillas about 2 minutes on each side or until lightly browned, being careful not to let tortillas wrinkle. Pat tortillas lightly with spatula while browning the second side. Serve hot. Yield: 10 tortillas.