Homemade Flour Tortillas

Whisk together flour, salt, baking powder and vegetable shortening in a large bowl. Slowly and carefully add hot water and begin to knead until dough is sticky. Transfer to a working surface and continue kneading with hands until dough is smooth and does not stick to surface. About 15 minutes. Divide dough into 12—60 gram balls. Cover with a plastic wrap and let rest for 20 minutes. Preheat a comal or skillet over medium high heat. Dust working surface and rolling pin with flour. Roll out each dough ball into thin tortillas. Place rolled out tortillas on a clean kitchen towel. Decrease heat to medium. Heat each rolled out tortilla for 30 seconds on one side, flip, 30 seconds on seconds side, flip, and 30 seconds on the first side again. If tortilla puffs up, carefully press down with a kitchen towel to distribute steam in tortilla. Transfer to a tortilla holder or wrap up in a kitchen towel to keep warm. Repeat with remaining rolled out dugh. Serve immediately. Store in a zip plastic bag and refrigerate.