Instructions: In a large bowl, stir flours, salt and baking powder.

With a pastry cutter, two forks or by hand, blend in shortening until mixture resembles coarse meal.

Add enough hot water to form a stiff dough. Place dough on plastic wrap or wax paper and form into cylinder, approximately 2 1/2 inches thick. Refrigerate at least 1/2 hour. (Dough may be made up to a day in advance.)

Cut dough into 12 pieces. Form each piece into a ball. On a floured surface, roll each ball into flat 8-inch disks.

Cook on a hot, ungreased skillet or in a large saute pan until lightly browned, about 30 seconds. Flip tortilla over and cook 20 seconds.

Makes 12

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