In a large bowl, whisk together flour, baking powder, and salt until evenly combined.

Use your fingers or a pastry cutter to cut in the shortening until the mixture resembles coarse crumbs. If it remains too floury, add 1–2 tablespoons more shortening.

Gradually pour in hot water, stirring until the dough comes together; knead until smooth and elastic.

Divide dough into 12 balls. Cover with a damp cloth and let rest for 15–20 minutes.

Roll each ball into a 6–8 inch circle on a floured surface.

Cook each tortilla on a hot, dry skillet for 30 seconds per side, or until golden spots appear.