Flour Tortillas

from the kitchen of Patty

6 c flour
1 tsp baking powder
1 ½ tsp salt
1 c Crisco
1 2/3 c warm water

Mix flour, salt and baking powder. Cut in shortening. Add warm water and knead. Pinch off into 24 balls, knead each one into a ball. Cover with handi-wrap, and let rest one hour.
Roll out into a thin circle. Cook on ungreased griddle (cast iron if you have one). Turn over and brown the other side. If you are not ready to cook the flour tortillas at this time, you can roll them into a circle, cook slightly and place on a plate on top of each other, cover and put in the fridge until you are ready- they will keep in the fridge for a couple of weeks- heat on both sides when ready for hot flour tortillas.