Tortillas de Harina – Handmade Flour Tortillas

In a large bowl, use your hands to combine the flour, and vegetable shortening, making sure to massage all the clumps of shortening into the flour. I usually continuously rub my hands in a back and forth motion to feel that all the shortening particles have been broken up. When it seems that they're well-combined, mix in the baking powder.Dissolve the salt in hot water and pour 2/3 of it into the flour mixture, mix in with your hands. Add the rest of water if there are still loose flour particles - I sometimes need to add another 1/2 tsp of water to make sure it all sticks. It should be smooth, not sticky.Divide dough into several sections - I made mine into five large burrito-sized tortillas. Roll out the dough on a lightly floured surface into whatever shapes you'd like, these days I stick to the circle tortilla. Continue to lightly flour the dough if it begins to stick to the rolling pin or surface.On a hot un-greased griddle or skillet, place the rolled out tortilla dough for about 45 seconds or until it has brown spots on the bottom. Make sure it bubbles . Flip over and do it again to the other side.When tortillas are finished, stack them on a plate covered in a towel.