Homemade Tortillas

Ingredients:
2 3/4 cup all-purpose flour
6 tablespoons shortening
1 1/2 teaspoons salt
3/4 cup very warm water

Instructions:

Combine flour and lard in a large mixing bowl, working in the fat with your fingers, until completely incorporated. Dissolve 2 teaspoons salt in ¾ cup warm water (not included). Pour about 2/3 cup salt water into dry ingredients and immediately work it in with a fork. If all the dry ingredients haven’t been dampened, add the rest of the liquid (plus a little more, if necessary).
Scoop dough onto work surface and knead until smooth. It should be medium-stiff consistency – definitely not firm, but not as soft as bread dough. Divide dough into 12-16 portions and roll each into a ball. Set aside, cover with plastic wrap and let rest at least 30 minutes.
Heat a griddle or heavy skillet over medium to medium-high heat. On a lightly floured surface, roll out a portion of the dough into a thin 1/16^th inch thick circle. Lay the tortilla on the hot griddle and flip after about 30 to 45 seconds. When there are browned splotches underneath, flip it over.
Cook another 30 to 45 seconds more, until the other side is browned; don’t overcook or the tortilla or it will become crisp. Remove and wrap in a cloth napkin placed in a tortilla warmer. Roll and cook the remaining tortillas in the same manner and stacking them one on top of the other.

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