Ingredients

The following ingredients have 4 Servings
  • 2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 5 tablespoons lard (recommended) or vegetable shortening (Crisco)
  • 3/4 cup hot water

Instruction

  • In a large bowl add the flour, salt, baking powder and lard (or shortening.)
  • Using your fingers (or a pastry cutter), cut in the lard until the mixture resembles pea-sized pieces.
  • Add the hot water and mix together using your hands or a wooden spoon until the mixtures starts to form.
  • Knead on a floured surface for 5 - 10 minutes or until the mixture is smooth and elastic.
  • Form the dough into a ball.
  • Place the dough into a covered bowl and let the dough rest for 10 minutes.
  • Pinch off the dough into 12 equal pieces and roll each piece into golf ball-sized balls.
  • Flatten each dough ball a bit and then roll out on a floured surface forming a circle.
  • To make a round shape, roll out the dough and then make a 1/4 of a turn of the circle and then roll and make another 1/4 of a turn.
  • Keep doing this until the dough is rolled out to 1/8 inch thick. You really want these to be very thin, almost like tissue paper because they do puff up a lot while cooking.
  • Preheat your griddle, nonstick pan or cast iron pan on medium high heat. Place one tortilla onto the hot skillet, and cook until bubbly. 
  • Flip and continue cooking the other side. Each side should cook about 30 seconds.
  • Keep the cooked tortillas warm while you continue rolling and cooking the remaining tortillas (I just put mine in between paper towels or clean dish towels.)