Makes 16 tortillas
3 cups all-purpose flour
2 tsp baking powder
1 heaping tsp kosher salt
5 tbsp shortening (or unsalted butter, softened)
3/4-1 cup water
Combine the flour, baking powder, salt and shortening in the bowl of a food processor fitted with the dough blade. Pulse mixture until it is crumbly, about 5 seconds. Scrape down the sides of a food processor bowl. (If you don't have a food processor, you can use a pastry cutter or two forks to do this step.) With the food processor running, slowly add the water in a steady stream until the dough forms a cohesive ball. Knead for 30 seconds more. If the bowl is too sticky, add a bit more flour.
Transfer the dough to a lightly floured work surface and divide into 16 equal-sized balls (I use a kitchen scale for this.) Cover with a clean dishtowel and let rest for 10 minutes.
Heat a large skillet over medium heat. Working with one dough ball at a time and keeping the rest covered, pat the ball into a disc. Dust with flour and roll into a very thin circle. Carefully transfer to the hot skillet and cook each side for about 20-30 seconds, until bubbles form and the bottom is lightly browned. Be careful not to overcook or the tortillas will be too hard. Repeat this process with the remaining dough balls, lowering the heat as needed to prevent burning. Store in an airtight container in the refrigerator for up to a week, or freeze.
From Annie's Eat's, originally seen on Confections of a Foodie Bride via Pennies on a Platter