Makes 8 tortillas
Ingredients
8 oz all-purpose flour (about 1¾ cup), more as needed
¾ tsp table salt
¼ tsp baking powder
¼ cup vegetable shortening
½ cup warm water (about 105°)
Directions
Measure flour into a mixing bowl on a scale. Add baking powder and salt then whisk thoroughly. Add vegetable shortening and blend with a pastry cutter until it resembles course crumbs. Make a well in the center of the flour and add water. Mix with a fork until it just comes together then dump onto a floured surface. Knead for about 3 minutes to form a smooth, soft dough. Cover and let rest 15-20 minutes.
Cut dough into 8 equal pieces and cover with a towel until needed.
Flatten each ball using a tortilla press, between two pie plates, or roll out with a rolling pin. Cook each tortilla on a dry cast iron skillet or non-stick sauté pan over medium-high heat for about 1½ minutes then flip over. Cook that side for about 1½ minutes and transfer to a warm plate. Repeat for the rest of the dough.