1. Combine dry ingredients in a mixing bowl. Cut in shortening. Make a well in the center and add water, a small amount at a time, to form dough.
2. Knead dough in bowl until smooth and elastic. Cover and wet aside for ten minutes.
3. Form dough into egg-sized balls and flatter between palms. With rolling pin, roll each ball into a 6 inch circle, about 1/8th of an inch thick.
4. Cook on preheated ungreased skillet over medium high heat, about two min. per side, until tortilla looks slightly speckled. Cover with a clean towel to keep warm and soft until served.
The tortillas may be cooled and stored in plastic bags in the freezer for later use.