In a medium bowl, whisk together flour, salt, and baking powder. Add shortening and mix with a fork until mixture resembles coarse crumbs.

Make a well in the center of the mixture and add the water. If you are making Cilantro Lime Tortillas, add the cilantro and lime zest. Mix until dough starts to form.

Place dough on a clean floured surface and knead until dough is smooth. This will take 3-4 minutes.

Place the dough in a bowl and cover. Let sit for 30 minutes.

With a dough knife, divide the dough into quarters. Next, divide each quarter into thirds. You should have 12 equal dough portions. Using a rolling pin, roll out each dough portion into a circle, about 6-7 inches in diameter.

Heat a skillet or a griddle pan to medium-high heat. Cook the tortillas until they start to puff up and are lightly browned, about 2 minutes. Flip and cook until lightly browned on the other side. Place tortillas on a plate and cover with a towel to keep warm while you make the rest of the tortillas. Serve!

Note-these tortillas are great eaten plain or you can make tacos, quesadillas, enchiladas, burritos, wraps, etc. They will keep in the fridge for up to 3-4 days. Reheat before eating!