Here is a good all-round tortilla. Great for side instead of bread or to sop up great chili.

Ready

• 3 cups unbleached flour
• 2 tsp baking powder
• 1 tsp salt
• 4-6 Tbsp vegetable shortening or lard
• about 1 ¼ cups warm water

Set

• Large bowl
• Plastic wrap
• Tortilla press or rolling pin
• Large cast iron griddle or skillet

Go

1. Mix dry ingredients in a large bowl.
2. Add vegetable shortening or lard (or use a combination of half lard, half shortening).
3. Use a fork or a pastry cutter to cut in the shortening.
4. Next add warm water a little at a time until your dough is soft and not sticky.
5. Knead the dough for a few minutes.
6. Now you will pull off pieces of dough to form 12 balls. Cover with plastic wrap and let them rest for at least 10 minutes.
7. Heat up the skillet or griddle over high heat.
8. Flatten each ball, between plastic, with press or by rolling out to about 6-7 inch circle.
9. Reduce the heat to medium-high and cook for 30 seconds. Flip and cook on the other side for 1 minute.
10. Flip again, and cook until the tortilla puffs up a bit but is still pliable, not crisp ( about 30 seconds more).
11. Remove and continue until all the tortillas are cooked.
12. Serve.