Combine flour, baking powder, sugar, and salt in a stand mixer fitted with the paddle hook and stir to combine. Turn mixer on low speed and add butter; beat until combined. Switch to the dough hook,

add hot water and knead until it clings to the hook and cleans the sides of the bowl, about 8 minutes. Be careful not to overwork dough to ensure tortillas come out soft. Remove the mixer bowl and cover with a clean kitchen towel and let it rest for 20 minutes.

Pull dough out of the mixer and place on a clean work surface, dusting with extra flour only if needed. Manually work the dough into a ball (weigh out about 50g portions), then cover them with cling film or a clean kitchen towel for 30 minutes.

Roll out dough balls with a rolling pin into circles to make thin tortillas. Heat a nonstick pan over low heat with 1 teaspoon shortening just until melted. Add 1 Homemade Flour Tortillas and cook slowly until lightly brown, then flip over with tongs and cook the other side. Continue cooking tortillas, adding shortening as needed.

Store in an airtight container or zippered bag (with the excess air pressed out) at room temperature for 24 hours or refrigerate for up to 2 to 3 days. Reheat in an ungreased skillet or for a few seconds in the microwave. Enjoy!!!