Homemade Flour Tortillas

Directions

1. In a mixing bowl, stir together flour, baking powder, and salt. Cut in shortening with your hands until well incorporated. Start adding water a little at a time until you reach a smooth consistency, being cautious that the dough does not become too sticky.
2. Turn dough out onto floured surface and knead for 2 minutes. Cover dough with damp paper towel and let rest for 15 minutes. Divide dough into 8 balls and let them rest for a few minutes while you prepare the tortilla press.
3. Preheat a griddle, comal, or cast iron skillet over medium heat.
4. Shape the tortillas: If you're using a press, cut off two pieces of plastic wrap about the size of your tortilla press. (I like to cut a quart-size zip-top freezer bag apart to use in place of plastic wrap, but either works well.) Lay one piece of plastic onto the bottom plate of the press. Spray lightly with non-stick cooking spray (or coat lightly with oil). Place one dough ball onto the center (or a little higher) of the plate. Press with fingertips to flatten into a little disk. Lightly spray the other piece of plastic with non-stick cooking spray and place on top of dough.
5. Close the top plate over the dough and press the handle to flatten the dough. You will see it peek out of the edges of the press. Peel off the top plastic layer, and lift the tortilla with the bottom plastic attached, laying it across your palm. Gently peel plastic back while draping the tortilla out over your other palm. (Separate the dough from the plastic by nudging it with your thumb, if need be, then peel the plastic off.) If you don't have a tortilla press, you can take the more traditional route and use a rolling pin to roll out these tortillas.
6. Place the tortilla on the dry, preheated griddle, comal, or cast iron skillet. When bubbles start to form, continue cooking for about 30 seconds. Flip, and repeat. Continue with each tortilla and keep them warm in aluminum foil in the oven, set at 200° F.