Whisk flour and salt in a large mixing bowl. Add the pieces of shortening and, using your hand, mix the shortening into the flour mixture until it resembles coarse meal. Stir in the water with a mixing spoon until combined into cohesive dough.

Turn dough out onto a clean surface and briefly hand knead until it’s a smooth ball. Pull apart approximately 2 to 3 tablespoons sized portions of dough and roll into balls. Place dough balls on a plate, cover and refrigerate at least 30 minutes to firm. They can be stored in the fridge up to 3 days.

On a lightly floured surface, thinly roll out a ball of dough (should be about 8 inches across). Heat oil in a large non-stick skillet just over medium-low heat. When the oil is hot and shimmering, wipe it out with a large wad of paper towels. Lay the round in the skillet and cook until it begins to bubble, about a minute. Flip and cook on the other side until browned and puffed, about another minute. Transfer to a plate and cover with a kitchen towel to keep warm. Repeat with the remaining dough balls.  (The cooked tortillas can be layered between parchment paper, covered with plastic wrap and kept in the fridge for a few days. Just re-heat in the microwave and serve.)