4 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking powder
2 tablespoons crisco
1 1/2 cups water
Whisk the flour, salt, and baking powder together in a mixing bowl. Mix in the crisco with your fingers until the flour resembles cornmeal. Add the water and mix until the dough comes together; place on a lightly floured surface and knead a few minutes until smooth and elastic. Divide the dough into 24 equal pieces and roll each piece into a ball.
Preheat a large skillet over medium-high heat. Use a well-floured rolling pin to roll a dough ball into a thin, round tortilla. Place into the hot skillet, and cook until bubbly and golden, about 1-2 minutes. Flip and continue cooking until golden on the other side. Wrap the cooked tortillas in a clean dish towel to keep them warm until ready to serve.
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