In a large bowl, add the flour, baking powder, and salt. Whisk dry ingredients until combined. Add the shortening or oil and thoroughly mix into the dry ingredients until you have small crumbs.

Make a small well in the middle of your dry ingredients and add ¾ cup of warm water. Gradually mix the flour into the water. Add additional water as needed 2 tablespoons at a time until the dry ingredients have been incorporated into the dough. The dough will be barely holding together. Begin kneading the dough until it becomes smooth and the flour has absorbed the fat and liquid.

Wrap dough into plastic wrap or a damp towel. Divide the dough into equal pieces and shape it into smooth balls. Keep balls covered, so they do not dry out while cooking each tortilla.

You can roll each ball with a rolling pin (like my Abuelita did), flatten the ball with the bottom of a pie plate, or use a tortilla press. Note: if you decide to press out versus roll out your dough, the tortillas will shrink during cooking and be thicker.

Place tortilla on a preheated and dry skillet. Turn the tortilla about every 30 seconds until thoroughly cooked. If you get air bubbles, that is a sign you have successfully made tortillas!‍