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Loosen the flour and measure 3 cups into a bowl
Add ½ teaspoon baking powder and 1 ¾ teaspoon salt to the flour
Mix the dry ingredients together really well to distribute evenly
Add 3 tablespoons of shortening to the flour mixture
Using clean hands, work the shortening into the flour until it resembles fine crumbs
Add 1 cup of hot water (not boiling) a little at a time, mixing with your hands
Bring all ingredients together and knead the dough on the counter for about 5 minutes until smooth and elastic
Place the dough back in the bowl and cover with a slightly wet kitchen towel
Let the dough rest for 15 to 45 minutes
Pinch off small balls of dough (about the size that fits in your hand) and roll them into smooth balls
Lightly dust the balls with flour and set aside covered with a towel
Heat a cast iron griddle to medium-high heat
Roll out each ball from the middle to the front, then middle to the back, turning and repeating until thin and round
Place the rolled tortilla on the hot griddle
Cook until bubbles form, then flip and cook the other side until soft and pliable
Remove from griddle and serve warm, or cool and store in a Ziploc bag in the refrigerator
To reheat, place on a hot griddle until warm