Ingredients:

  • 3 cups (360g) all-purpose flour, plus more for dusting
  • 1 teaspoon (5g) salt
  • 1 teaspoon (4g) baking powder
  • 6 tablespoons (85g) lard, vegetable shortening, or melted coconut oil (solid at room temperature)
  • 1 cup (240ml) warm water

Instructions:

  1. In a large bowl, whisk together flour, salt, and baking powder.
  2. Cut in the lard/shortening/coconut oil using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  3. Gradually add warm water, mixing until a shaggy dough forms.
  4. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic.
  5. Form the dough into a ball, cover with a clean kitchen towel, and let rest for at least 30 minutes.
  6. Divide the dough into 12 equal portions. Roll each portion into a ball.
  7. On a lightly floured surface, roll each ball into a thin circle, about 6 inches in diameter.
  8. Heat a griddle or cast iron skillet over medium-high heat. Cook each tortilla for 1-2 minutes per side, until lightly browned and puffy in spots.
  9. As the tortillas are cooked, stack them under a clean kitchen towel to keep them warm and pliable.