2      cups          all-purpose flour
     1/2  teaspoon      salt
   1      tablespoon    shortening
   2      teaspoons     baking powder
   1      cup           hot tap water
Combine flour, salt, and baking powder.  Meal in shortening.  Add hot
water and kneed.  Dough will be soft.  Sometimes I add just a bit of
flour to keep from sticking to hands (but beware, as this will make for a
stiff tortilla).  Let dough rest for 30 minutes to an hour.  Form into
10-12 balls.  Coat rolling pin with flour.  Roll balls in flour just to
coat.  Roll out on unfloured board to as thin as possible and still be
able to pick up and place on medium to medium hot griddle.  The griddle
should be coated slightly with oil.  Cook for about 30 seconds until
bubbles show, turn over and cook just a little longer than first time.
Tortilla should not get brown.  Turn tortilla back over.  Take a dish
towel (or a previously cooked tortilla) and place on the tortilla, and
with the side of your hand (be carefully not to burn hand) press firmly
on one corner of the dish towel/tortilla, and then rotating the palm of
the hand firmly over the tortilla (a cupping motion).  (If the dough is
the right texture; if the tortilla is not too thin or too thick; and if
the heat of the griddle is not too hot or too cool, the tortilla will
PUFF UP).  Immediately remove tortilla and wrap in dish towel to keep
tortillas warm and soft.