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

Combine dry ingredients in a mixing bowl. Cut in shortening. Make a well in the center and add water, a small amount at a time, to form a dough. Knead dough in bowl until it is smooth and feels elastic. Cover and set aside for 10 minutes. Form dough into egg-sized balls and flatten between palms.

With rolling pin, roll each ball into a 6 inch circle, about 1/8 inch thick. Cook on preheated ungreased skillet over medium high heat, approximately 2 minutes on each side, until tortilla looks slightly speckled. Cover with a clean towel to keep warm and soft until served. The tortillas may be cooled and stored in plastic bags in the freezer for later use. 12 tortillas.