Homemade flour tortillas recipe

In a bowl add the flour, baking powder and salt and mix well.

Add the vegetable shortening or lard. Using a fork or your hands cut the vegetable shortening and start mixing it with the dry ingredients.

Start adding the warm water, a little at a time. Knead and add more water until your dough is soft and not sticky. Use enough water to achieve the desired result. Knead the dough for a few more minutes until soft and elastic.

Form the dough into a long roll and using a knife, cut it into 12 roughly equal sized fieces. Place the dough into a large bowl, cover with a damp cloth and let them rest for 10 - 20 minutes.

Bring a comal or griddle to medium - high heat.

Dust each piece of dough with a little flour and start rolling it out using a rolling pin. Start rolling from the center outwards and turn the dough a few times. Try to make a round tortilla, 8-10" in diameter, of equal thickness.

To cook the tortillas, lay them one at a time on the hot comal or griddle, wait for a few seconds and flip them over. It only takes a few seconds on each side to cool. When ready, the tortillas should have lots of nice brown speckles on each side.

Place cooked tortillas on a plate, one on top of the other and cover them with a towel, to keep them warm and moist.