Yield: 1 servings
|⅛ teaspoon||Baking powder|
|1 cup||Plus 3 tbs hot water|
Combine flour, salt and baking powder, stirring well. Cut in shortening with a pastry blender until mixture resembles coarse meal.
Gradually stir in water, mixing well. Shape dough into 1½ inch balls; roll each on a floured surface into a 6 inch circle. Cook tortillas in an ungreased skillet over medium heat about 2 minutes on each side or until lightly browned. Pat tortillas lightly with spatula while browning the second side if the puff during cooking.
Serve hot. Yields 24 tortillas.