(Makes about 8 large tortillas)
Flour = 2 C.
Salt = 1 tsp.
Lard or shortening = 1/4 C.
Lukewarm water = 1/2 C.
Combine the flour and salt in a mixing bowl. Cut in the shortening with a pastry blender. When the particles are fine, gradually add the water.
Toss with a fork to make a stiff dough. Form it into a ball and knead it thoroughly on a lightly floured board until smooth and flecked with air bubbles.
To make the dough easier to handle, grease the surface, cover it (wrapping it in plastic wrap or popping it in a food storage container works) and refrigerate it for 4-24 hours. Let the dough return to room temperature before rolling it out.
I plan ahead: What will I have for lunch for the next few days? Dinner? If I need these, I whip them up the day before and usually make them in the morning before or right after breakfast. They’re a breeze to make even for lunch that day!
Divide the dough into 8 balls. Roll as thin as possible between lightly floured pieces of parchment/waxed paper (or on a lightly floured board – pick your preferred method). These roll out easily for me with or without flour because of the shortening.
Drop carefully onto a very hot ungreased griddle (I use a cast iron skillet). Bake until freckled on one side. Takes only about 20-30 seconds. Lift the edge, flip, and bake on the other side.
8 giant, mouth-watering tortillas ready to be filled, topped, cut up…you name it!
These will freeze well or keep either in the fridge or at room temp. I usually just stack them on top of each other, although some people separate them with parchment paper. They reheat well in the oven.