This is the recipe taught to me by my friend Marcela Gonzalez.
2 C flour
1 tsp baking powder
1 tsp salt
3 T shortening (or lard or butter or bacon grease or some combination of those)
1 C (plus extra if needed) hot- but not scalding- water
Mix flour, baking powder, and salt into a mixing bowl.
Add the fat and pinch it into the flour with your hands until it's evenly combined and sandy-textured.
Add nearly the full cup of hot water and knead it into the flour until you have a soft, but not sticky ball. If you add too much water, you can add a little flour.
Let the dough rest, covered with a lightly damp dish cloth, for a half hour.
Divide the dough into 6,8, or 10 balls, depending on how big you want your tortillas. Let the dough rest for at least another half hour, and up to a couple hours.
Roll out the a ball from the center to the edges, and then stretch the dough very thin from the center outwards with your fingers. I sometimes lay it over my fist and gently tug as I spin it in a circle.
Ideally, heat a cast-iron pan or skillet over medium-high heat until it's nice and hot. Otherwise, you can use an electric skillet at about 350-375, or a heavy frying pan.
Place the rolled tortilla on the hot pan until it looks drier and begins to puff. Turn it over and cook through, until there's light brown spots, using a spatula to pat down the tortilla. Careful of the steam!
