In a medium bowl, whisk together flour, salt, and baking powder. Using a dough cutter or two forks, add shortening and mix together, until mixture resembles coarse crumbs.
Make a well in the center of the mixture; pour in the water. Stir with a fork to mix together, until the dough starts to form.
Turn the dough out onto a floured surface. Begin to knead the dough. Don't worry, it will start very crummy, but the more you work it the smoother the dough will get.
Knead until dough is smooth; about 3 to 5 minutes. Sprinkle more flour, as needed if it starts to get too sticky.
Place the dough in a bowl, cover, and place in a warm place to rest; about 30 minutes.
Divide the dough into 12 equal portions. Use a dough knife to divide the dough into quarters. Once the dough is divided into quarters, divide each quarter into thirds. You should now have 12 equal sized dough balls.
Use a rolling pin or tortilla press to roll/press out each portion of dough, about 6-8 inches in diameter. Dust with flour if the dough starts to become sticky. Dust off excess flour with your hand, before cooking.
Preheat a cast iron pan to medium-high heat. Do not add oil or butter. The pan should be dry.
Place one tortilla at a time into the pan. Cook the tortillas until they start to puff up and turn light brown, about 2 minutes. Flip the tortilla; cook the other side until lightly browned. Place tortillas on a plate; cover with a towel to keep warm while you make the rest of the tortillas.
The tortillas will keep in the fridge for up to 3 to 4 days. Reheat before eating.Recipe adapted from Two Peas & Their Pod
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