2 cups Flour
1/2 tsp Salt
1/4 cup Vegetable Shortening
1 tsp Baking Soda
1/2 cup Warm Water
Sift the flour, salt & baking powder into a large mixing bowl. Cut in the shortening & mix with your fingertips to combine.
Add the water, working the liquid into the dough until a sticky ball forms. Wrap in plastic and let rest for at least 30 minutes.
Divide the dough into 8-10 balls and wrap them again with the damp cloth.
Lightly dust a counter or pastry board with flour & roll out each ball of dough into a circle or oval approximately 1/4″ thick.
Heat a dry skillet over high heat for 5 minutes. Cook the tortillas 30 seconds on each side or until the dough looks dry & slightly wrinkled with a few brown spots form on both surfaces. Do not over cook or they will be hard. Butter and roll up and wrap in damp tea towel to keep warm as you cook the other tortillas.