Whisk the flour, baking powder & salt together. Cut in the shortening with a pastry blender until crumbly. Pour in the hot water, a little at a time with a fork, and mix until the dough comes together. (I also have made this in the food processor with the dough blade on...works well, also!)

Place dough on a lightly floured work surface, and knead a few minutes until smooth dough ball is formed (use your food processor for this, if using)

Cover the dough with a towel and let it rest for approx. 45 minutes.

Divide the dough into 8 equal pieces; roll it with your hands; shape into a ball. Cover the dough balls with plastic wrap.

Using a rolling pin, roll each ball into a 6-7 inch circle. Don't freak out...they do not have to be "perfect" circles... (that gives them their personality!) You can cook one tortilla while you roll out the next one, if you want.

Preheat your skillet (non-stick or cast iron-done it both ways...cast iron is my preference) on medium high heat. DO NOT ADD OIL.

Place tortilla in the hot skillet; cook till small bubbles appear on the surface before flipping the tortilla to the other side. You will end up cooking each side for about a minute (typically).

Stack and cover the cooked tortillas (with a tea towel) as you remove them from the skillet until all the tortillas are cooked.