Mix flour and salt in a large bowl.

Rub shortening into flour mixture until it resembles coarse crumbs.

Gradually add warm water, stirring until dough forms.

Knead dough briefly until smooth and elastic.

Divide dough into 1 1/2-inch balls, about 2 1/2 tablespoons each.

Cover dough balls with plastic wrap and refrigerate for at least 30 mins or up to 3 days.

Lightly flour a clean surface and roll each ball into an 8-inch round.

Heat a nonstick skillet over medium-low with a small amount of vegetable oil.

Cook tortilla until it bubbles, about 1 min.

Flip and cook the other side until browned and puffed, about 1 min.

Transfer to a plate and cover with a dish towel to keep warm.

Repeat for remaining dough rounds.

Cool tortillas and layer between parchment paper.

Wrap in plastic wrap and refrigerate for up to 3 days.

Microwave on 50% power for 10-20 seconds to reheat.