3 c. sifted flour
3 tbsp. shortening
1 tsp. salt
2 tsp. baking powder

Mix all ingredients together; add enough warm water to make stiff dough. Roll dough in balls about size of large lemon. Roll balls with rolling pin to about 6 to 8 inches in diameter. Bake on ungreased cast iron griddle until done. Tortillas will be white when done, with light brown spots. Do not bake until brown all over. Serve hot. (Cook on one side, flip over, cook on other side.)

Flour tortillas may be wrapped in foil, after cooling, and stored in refrigerator for 2 or 3 days, then reheated. Do not bake or warm over high heat.