Flour tortillas

In a large bowl mix the flour, baking powder and salt.

Add the shortening and crumble it into the flour by hand until it feels like sand.

Pour in the hot water slowly while mixing; the dough will be very sticky.

Turn out onto a clean counter and knead 5 minutes until soft.

Pat with a little oil, return to the bowl, cover well and rest 20 minutes.

Form golf-ball-sized balls, roll each into a neat round, press down on parchment and keep under a kitchen towel.

Heat the comal. Dust the work surface, rolling pin and each ball with flour.

Roll out, rotating as you go, until thin enough to see through, then stretch to the size of the comal.

Cook on the comal until it blisters, flip and cook the other side about 10 seconds more, until it bubbles.

Keep cooked tortillas covered with a kitchen towel; repeat with the remaining dough.