I prepared this in my Kitchenaid mixer with the wire whisk.

Combine the flour, salt and baking powder in the mixer and whisk. Add the shortening and mix on medium speed until the shortening is the size of peas. (This can also be done with a pastry blender or with your hands, if not using a mixer) Slowly add the hot water and combine until it forms a dough. Remove the dough from the bowl and place on a floured surface, knead, until smooth. Roll into a ball, cover with plastic wrap sprayed with cooking spray, and cover and let rest for 20 minutes. Divide dough into 10 - 12 balls about the size of a golf ball. Cover and let rest for an additional 20 minutes. Preheat a cast iron skillet over medium heat. Flour the surface you will be rolling them on. Roll each ball into an oval and then turn and roll, turn and roll until you have a circle. The dough should be very thin. Put the tortilla in the hot pan and cook approximately 30 seconds per side, the dough will puff and have golden brown spots; that is when it is time to flip the tortilla. Remove from the skillet and repeat with the remaining dough. Cover the tortillas with a towel to keep warm or wrap in foil.