In a large bowl, place the flour, baking powder and salt. Mix until well incorporated

In a separate container, combine the water, vegetable shortening and butter. Place in the microwave for about 50-60 seconds until the fat fully melts. Whisk to combine. Pour the warm mixture into the flour and mix to combine, until a mass is formed.

Knead between 5-10 minutes in the bowl or transfer the dough to a flat surface. If needed lightly dust flour to avoid the dough from sticking. Add as little as possible.

When the dough looks smooth, form into a ball. Cover with plastic wrap or a damp towel. Let it rest for 15 minutes.

After the 15 minutes it will feel soft and elastic.

When the resting period is over, preheat a non stick griddle/comal over medium heat.

Lightly dust flour over your working area (see note). If you add too much you can dry out the tortillas.

Place the ball of dough in the center and begin rolling in one direction then turn. Continue rolling and turning until you have a thin round tortilla. Towards the end you can roll towards and away from you until you reach about 1/16’’ in thickness.

Second method for rolling: mold the tortillas with a rolling pin until you reach mid size. Then place on the side of your hand. With the other hand stretch gently to thin it out while rotating until you reach the desired thickness. Avoid breaking the tortilla.

Place the tortilla over the already hot griddle and notice air bubbles begin to rise as the underside develops golden brown spots. This will take about 30 seconds. Once the underside looks thoroughly cooked flip and let the other side do the same. More air bubbles will develop and it will fluff up. It will take about 30 seconds for the tortillas to be cooked and ready.

Remove from the heat once completely cooked and wrap in a clean kitchen towel to keep warm. Continue with the rest of the tortillas until they are all done.