3 cups all purpose (unbleached) flour
2 teaspoons baking powder
1 teaspoon salt
¼ cup nutiva shortening (a creamy blend of Red Palm and Coconut Oils)
1 ¼ cup warm water
In a mixing bowl, add all ingredients. Knead smooth and resembles bread or pizza dough.
Divide the dough into 12-14 equal-size piece and roll each piece into a ball.
Preheat a large skillet, preferably cast iron, over medium heat. While skillet is preheating, use a well floured rolling pin and lightly floured work surface and roll one ball at a time into an 8-inch thin tortilla. Place one tortilla at a time onto hot skillet and cook until bubbly and light brown spots appear at the bottom.. Flip and continue cooking the other side for about an additional minute, or until more bubbles and brown spots appear. Transfer onto a warmer or plate and continue until all balls are done.
Wrap leftover tortillas in a bread bag and store in the refrigerator for up 1 week.