BY HAND - Mix flour, baking powder, and salt. A few turns or so just to mix them together. Then add shortening and margarine, using your fingers until there are no lumps. When you are able to grab the mixture and it hold somewhat together (like when you hold a handfull - not the whole bowlfull), begin to add the water 1/4 cup at a time.
Knead the mixture, still by hand, until it becomes firm and elastic like. If it is sticky add flour 1 Tablespoon at a time.
Cover this mixture with a dishtowel and let it sit for an hour.
After about an hour
Preheat a fry pan or griddle to medium heat (Griddle on high)
Shape the mixture into about 1/4 cup balls, and pat them into 2 inch circles.
On a floured surface, roll out the balls into thin 6 inch circles. Rotate the rolling pin as you roll to keep the round shape. They are not meant to be perfect.
Place the flat, thin raw dough on your cooking surfacxe and cook for 60 seconds then flip, cook another 60 seconds. Watch them as they cook, they are done when each side becomes splotchy brown.
They may rise when cooking and form bubbles - if you feel so inclined pop the bubbles, or they will deflate when done cooking.
Now you are done and are ready to enjoy for fresh homemade tortillas.
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