Mix the dry ingredients together in a large bowl.

Add in your shortening and mix until you've broken it all down. You can use a pastry cutter, but I like to use my hands.

Add your water and mix it in. It will start to come together. If you need to, add a little more water or a little more flour to make it a good solid, firm, yet soft consistency. The photo below is the dough just coming together.

Pour the dough onto a floured surface and knead the dough until it's smooth.

Cut or pull the dough into 16-20 balls, depending on the size of tortilla you want. Place the balls back into your bowl and cover them with a slightly damp towel to sit for 5-10 minutes.

Take each ball and roll it with a rolling pin as flat as you possibly can. You'll want to flour your surface to help the rolling pin not stick. If you have a tortilla press, use it, but I've found that my rolling pin gets it just as flat. My tortillas may not come out perfectly circle, as most resemble the shape of Australia, but they all taste the same!

With a dry pan on medium heat, place your rolled out dough onto it. Cook until you see it bubble. Flip and cook another minute or so. I cook each side about 1 minute. Then place onto a plate.

They're ready to eat. We love to eat them plain right when they are warm.