2 cups unbleached all-purpose flour

1 teaspoon low-salt baking powder

1 tablespoon Spectrum Naturals Organic All-Vegetable Shortening

¼ teaspoon salt

¾ cup cold water

• Thoroughly mix the flour and baking powder together in a bowl. Using your fingers, rub the shortening into the flour. Dissolve the salt in the water and add it to the flour mixture. Use your fingers to knead the water and flour mixture into a dough, kneading for about 3 minutes. Cover the bowl with a cotton towel; let the dough rest for at least 2 hours. (Do not refrigerate.)

• After the dough has rested, knead it again. Divide the dough into 24 balls, each about 1½″ in diameter. Cover with a cotton towel until needed.

• To prepare the tortillas, dust your hands with flour. Flatten 1 of the tortilla dough balls between your hands. Transfer to a lightly floured surface and use a rolling pin to roll it into a 7″-diameter round. As you roll the dough, turning it occasionally as you apply the rolling pin helps keep it round.

• Bring a griddle or nonstick skillet to temperature over medium heat. Place the rolled tortilla on the griddle or in the skillet. (The cooking surface should be hot enough that there is a slight sizzling sound when the dough hits the surface.) Cook for about 20 seconds or until bubbles appear on the surface and the underside is speckled with dark brown. (If it puffs up, use a heat-safe spatula to press it down.) Turn the tortilla; cook it for a slightly shorter time on the other side.

Storing Tortillas

Flour or corn tortillas can be stored flat for several days in the refrigerator, or frozen. There is no need to defrost them before reheating.