FLOUR TORTILLAS

Steps:

• Combine flour and salt in a large mixing bowl.
• Heat lard (or shortening) and water in a small saucepan over low heat until lard has just melted.
• Allow mixture to cool for a few minutes, then gradually stir it into the flour mixture.
• Form into a dough by hand (or if you have a stand mixer, turn on low speed until well combined, scraping down the sides of the bowl).
• The result should be a dough that is neither wet nor dry and crumbly. ~NOTE~ If too wet, add a little more flour; if too dry, add a little more water. I normally don't have to add anything at this point.
• Knead dough briefly by hand or mix with stand mixer until dough starts to wrap up the bread hook.
• Place dough on a lightly floured surface and divide dough into 12 pieces.
• Roll the pieces of dough into little balls between the palms of your hands and place on a flat surface such as a baking sheet.
• Cover with a slightly damp towel, and allow to rest for at least 10 minutes (or up to 1 1/2 hours).
• Using a rolling pin, roll dough into thin rounds about 6-7 inches in diameter.
• Preheat a large, heavy skillet or griddle over medium-high heat.
• Place a dough round on the cooking surface; within about 30 seconds the dough should start to bubble, and some little brown spots should begin to form on the bottom.
• Flip tortilla, and cook another 30 seconds on the other side.
• The tortilla will puff up, at this point, I usually mash them down with a spatula, but it itsn't necessary.
• Once the tortilla has turned white with little brown spots on it, it is done.
• Remove from heat and place on a dinner plate. Use another dinner plate inverted to act as a lid to keep tortillas warm.
• You might need to adjust heat, as necessary, as you cook remaining tortillas.