Mix flour, salt, and baking powder in a large bowl.

Cut in shortening with a fork, and then work in with your fingers until it resembles course meal.

Add about a 1/2 cup of water and knead lightly until soft, silky dough forms. Be careful not to knead too much.

Cover with a kitchen towel and let rest for about an hour.

Take the dough and pull apart about 12 balls. Place on a lightly floured surface.

When finished, use a tortilla press to flatten out the ball.

Use a rolling pin to stretch out the tortilla to your liking.

Place on a flat griddle (comal) or cast-iron skillet on the stove over medium heat. When heated to a hot temperature, grease the top with a little shortening, rubbed on from some paper towel...just enough so that the surface is slightly greased.

Place a tortilla on the hot surface.

Cook for about two minutes or until lightly browned, then flip and cook on the other side for same amount of time.

Place cooked tortillas off to the side on the counter in a kitchen towel to keep moist.

Serve warm with a little butter.