Homemade Flour Tortillas

2 3/4 cups all-purpose flour, + extra for work surface
5 Tbsp lard or vegetable shortening, or mix of the two
3/4 tsp salt
3/4 cup very warm water

Add the flour and shortening (or lard) to a large bowl. Use a pastry cutter or your fingers to work fat completely into the flour. Combine salt and water; pour about 3/4 of the water over the dough mixture. With a fork stir together until all of the dry ingredients are moistened, adding the rest of the water, or a little more, if needed. Turn the dough onto your lightly floured surface; knead until smooth for a few minutes only. If Dough is sticky add a tiny bit of flour to your hands so you can work with it.

Divide the dough into 12 portions; roll into balls. Put them on a plate, cover with plastic wrap and let rest for at least 30 minutes. This rest time helps the dough relax so it'll be easier to roll.

Heat a heavy skillet, I used cast iron, over medium to medium-high heat. Working with one piece of dough at a time, set on a lightly floured surface and roll into a 7-inch circle. Add only enough flour so you can work with the dough, will be very thin when it reaches 7 inches in diameter.

Place into preheated pan, you will hear a sizzle when dough is in the pan; you will see bubbles forming across the surface almost immediately. Cook for 30 to 45 seconds on the first side, then flip and repeat for the other side. The tortilla should be golden brown and might have a few dark spots, but you don't want to overcook it or it will be crisp rather than pliable. Transfer to a plate and cover with a kitchen towel.

Repeat with the remaining pieces of dough, and continue stacking them under the towel. Serve warm, or let cool then wrap in plastic and keep at room temperature for a few days, or pop in the freezer. Reheat in the oven or microwave wrapped in damp paper towels.

Makes 12 tortillas

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