• 2 cups flour
• scant tsp salt
• 1/2 tsp baking powder
• 1/4 cup shortening OR
• 2 tbl vegetable oil
• 1/2 cup warm water
• additional vegetable oil as needed

1. Mix together flour, salt, and baking powder. Cut in the shortening or oil and mix well. Gradually add the water, working it in to make a stiff dough. Knead until the dough is springy. Divide the dough into balls of equal size (to shape, squeeze a handful of dough so that a small ball of it extrudes from your fist); Coat balls with oil, cover, and allow to rest for 20-30 minutes.
2. Heat a heavy skillet over medium heat. On a lightly floured board, use a rolling pin to roll each dough ball into a thin circle approximately 8 inches across (roll once forward and back, then flip and rotate a quarter turn).
3. Place the tortilla on the heated, ungreased skillet. Cook until speckled (1-1/2 – 2 minutes); turn over and cook until the underside is speckled (1-1/2 – 2 minutes). If the tortilla puffs up while cooking, press down lightly with a linen towel.
4. Wrap the tortillas in a towel to keep them soft and warm.

Makes 12 tortillas.
from Cole’s Cooking Companion Series: Tortilla International