Combine flour, salt and baking powder in large bowl. Cut in shorteneing and add water and mix well until dough is solid, adding more water or flour as necessary. Dough should be pliable. Cover bowl with dish towel and let dough rest about 5 minutes. Heat heavy cast-iron griddle or skillet. Separate dough into fist-size balls, pat each ball into 5-inch patty. Roll into circle with rolling pin from cener of dough outward until dough is 1/4-1/2 inch thick and 7-8 inches in diameter. Cook on skillet until blistered. Flip on other side. Cool tortillas on plate covered with paper towel or dish towel to prevent sticking/sogginess. Do not stack until they are cool. They freeze well and will keep for several weeks.
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