Recipe Courtesy: Cathy Speronis5 cups all-purpose flour1 tsp. kosher salt2 tsp. baking powder4 Tbsp. vegetable shortening2 Tbsp. olive oil1 1/4 cup warm waterIn a large bowl combine flour, salt and baking powder. Add the shortening and olive oil cutting it into the flour mixture with a pastry blender or fork.Slowly add the warm water until the dough comes together to form a ball. Knead for a few minutes.Cover with plastic wrap and set aside for 30 minutes.Preheat a cast iron skillet over medium-high heat.Form golf-sized balls from dough. Use a tortilla press or a well-floured rolling pin and board to form tortillas. They should be pretty thin.Place the tortillas, one at a time, onto the preheated skillet. Turn every 15-20 seconds until sides start to bubble and brown slightly.Remove to a plate and cover with a clean kitchen towel to keep the tortillas warm and pliable.Repeat with remaining dough.Tortillas can be made ahead and stored in a plastic food bag. They can also be frozen.