In a mixer with a dough hook, add all dry ingredients and mix on lowest setting to combine.
Still on low speed, incorporate the shortening.
Stream in the water slowly (about 1/4 at a time), until a shaggy dough forms.
Mix on medium speed until a smooth ball forms.
Turn out onto a floured surface and divide into 8 equal sections of dough.
Pat each ball into discs, about 5 inches in diameter.
Cover them all for 30 minutes.
Heat a skillet on medium-high heat.
Using a rolling pin, roll out one tortilla into the diameter of your pan, (will probably be very, very thin.) and place in pan.
After about 1-1 1/2 minutes, the bottom should have those “tortilla spots.” Flip and cook for 15-20 more seconds. (You should roll out the next tortilla when it’s on the first side.)
Remove and place into a tea towel or tortilla container.
Repeat steps 9-11 until each tortilla is made.
#enJOY immediately or place in zipper bag for later.