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You can mix these by hand or with your hand or stand mixer. If using KitchenAid Stand Mixer, I mix with the flat beater and knead with the dough hook.
Stir together flour, salt and baking powder in mixing bowl. Add shortening/solid coconut oil and mix/cut-in until mixture looks sandy.
Add warm water and mix until mixture is shaggy in texture. (Switch to dough hook) Knead dough for a minute or two or until a smooth ball forms.
Cut dough into 12 equal portions, roll into balls and cover with plastic wrap. Let rest 10 minutes.
Heat skillet or griddle. Cast iron works great. (I didn't grease my cast iron.)
On lightly floured surface (I work 2 at a time, rolling and cooking) Pat each dough ball with your fingers into a 3-inch diameter round. Then roll into a very thin 6-inch round. Rotate dough and flour as needed. Roll from center out.
Place on very hot skillet/griddle. Cook for about 10 seconds, dough will form bubbles if it's nice and hot. Flip and cook for about 10 seconds on other side. Remove to cooling rack to cool. Continue rolling and cooking all tortillas.