Mexican Flour Tortillas

Instructions:

1. Whisk the all-purpose flour, baking powder, and fine sea salt in a large bowl.
2. Incorporate the vegetable shortening into the flour mixture using fingertips or a pastry cutter until the mixture resembles coarse crumbs.
3. Gradually pour in the warm water, stirring until a shaggy dough forms.
4. Turn the dough onto a floured surface and knead for 3–5 minutes until the surface is smooth and velvety.
5. Divide the dough into 16 equal-sized balls.
6. Place the dough balls on a tray, cover them with a damp cloth, and let them rest for 15 minutes.
7. Heat a cast-iron skillet or heavy non-stick pan over medium-high heat.
8. Using a rolling pin, flatten each dough ball into a thin circle, approximately 6–8 inches in diameter.
9. Place the dough circle in the hot pan and cook for 30–45 seconds until bubbles form and the bottom has light dark golden spots.
10. Flip the tortilla and cook for another 30 seconds.
11. Immediately move the tortilla to a towel-lined container to trap the steam and keep it soft.