Flour Tortillas

3 c. all-purpose flour
1 tsp. salt
1 tsp. baking powder
1/3 c. vegetable oil, shortening, or lard
1 c. hot water

In a large mixing bowl, combine flour, salt, and baking powder. Whisk briefly to combine, then add vegetable oil. Stir until the mixture resembles coarse crumbs. Pour in hot water and stir to combine. Knead briefly with well-floured hands until the mixture comes together into a craggy dough. Transfer dough from the mixing bowl to a well-floured work surface. Divide into 16 roughly equal portions. Roll each portion into a ball and flatten slightly with the palm of your hand. Cover flattened balls of dough with a clean kitchen towel, and allow to rest for at least 15 minutes and up to an hour.

When ready to cook, warm a large cast-iron or heavy-bottomed skillet over medium-high heat.

Keeping the work surface and rolling pin lightly floured, roll each dough ball into a circle about 6” in diameter. 

Transfer tortillas one at a time into the hot skillet. Cook for about 1 minute, until small bubbles form on the top and brown spots form on the bottom surface. Flip and cook the other side for about 30 seconds. Remove from the pan and stack cooked tortillas loosely wrapped in a clean kitchen towel. Serve immediately or allow to cool for later use. 

from: Nourish and Fete via Cindy!