In a small bowl, add 2-3 chipotle peppers in adobo sauce. Mash with a fork. Pour the mashed chipotles through a fine mesh strainer and set the smooth puree aside.

In a medium bowl, add flour, garlic powder, baking powder, salt, sugar, and vegetable shortening. Using your hands, toss the shortening into the ingredients, smushing large pieces between your thumb and forefingers to make sure they are evenly incorporated into the dough. Add chipotle puree and hot water. Using a dough whisk or wooden spoon, stir to incorporate everything together.

Transfer the mixture onto a work surface. Using your hands, knead by holding the top of the dough in one hand and fold it over onto itself, pressing and stretching firmly forward with your palm. While stretching, pull the dough forward as far as you can before folding over again, ensuring a strong and elastic dough. Knead for 4 to 5 minutes, turning the dough 45 degrees periodically, until it is elastic and no longer sticky. Cover and let rest for 20 minutes. Using the same technique, knead an additional 2 to 4 minutes until perfectly smooth and shiny.

Transfer the dough on to your work surface once again and roll into a log. Using a sharp knife or bench scraper, divide the log into 7 equal pieces. Roll each piece into a smooth and place onto a clean baking sheet, keeping them covered with plastic wrap as you go to ensure they do not dry out. Let rest at room temperature for at least another 30 minutes and up to 2 hours.

Bon appetit!