Begin by mixing the flour and salt into a large bowl. Whisk everything together until evenly combined. This ensures the baking powder and salt are distributed throughout the flour.
Add your chosen fat into the flour mixture. Using your fingertips, a pastry cutter, or two forks, work the fat into the flour until the texture resembles coarse crumbs. I simply use my fingertips. This step coats portions of the flour with fat, helping create soft, flaky tortillas.
Slowly pour in the water while stirring with a spoon or your hands. I find that using my hands is easier. Mix the dough until it comes together and is smooth. If the dough feels too dry, add another tablespoon of water. If it feels excessively sticky, sprinkle in a small amount of flour. The goal is a soft, slightly tacky dough that is easy to handle.
Transfer the dough to a lightly floured surface. Knead the dough until it becomes smoother and more elastic. You will know it is ready when it is smooth and the texture is no longer sticky and trying to hold on to your fingers but rather form as a ball.
Place the dough back into the bowl and cover it with plastic wrap, a damp towel, or a plate. Allow it to rest for about 15 minutes. This resting period relaxes the gluten, making the dough much easier to roll into thin circles. Do not skip the resting.
After resting, divide the dough into equal portions in the form of a ball. Next, rub a small amount of lard all over your hands and lightly tap lard onto each ball. You will have approximately 8 balls. Now let it rest for five minutes. Once you start to work on the dough balls, cover them with a towel while you work to prevent them from drying out. Maintaining moisture is very important when making homemade tortillas (flour or corn).
Lightly flour your work surface. Flatten one dough ball slightly with your hand. It will resemble the shape of a very thick pancake. Using a rolling pin, roll from the center outward up then center outward down, while rotating the dough after every few strokes. This part can be tricky and there are a lot of methods for rolling the dough to make a circular tortilla. This is method that I have found works for me. However, you may use whatever method works best for you. Begin with rolling from the center to outwards up then center to outwards down motion until your tortilla is in the shape of a “chancla” or a flip-flop sandel. It should look as shown above. Begin with rolling from the center to outwards up then center to outwards down motion until your tortilla is in the shape of a “chancla” or a flip-flop sandel. It should look as shown below. Next rotate your vertical “chancla” so that it is horizontal and repeat the same rolling motion of rolling from the center to outwards up then center to outwards down. Continue repeating this pattern of rolling the tortilla a few strokes and rotating it until it begins to resemble a circular pattern. Remember, homemade tortillas are sisters and not clones. There will be variation from each tortilla, do not focus on perfection but rather achieving the end circular shape. This is the touch and part of the charm of homemade tortillas. Continue rolling until the tortilla measures approximately 7 to 10 inches depending on your desired size.
Place a cast iron skillet or heavy pan over low-medium heat. Allow it to become thoroughly hot before cooking. A properly heated pan ensures the tortillas cook quickly and develop the characteristic brown spots. For a temperature reference – if the tortilla comes out crispy, then the pan is too hot. If the tortilla is not toasting – the pan is not hot enough. Do not grease the skillet.
Carefully place one rolled tortilla onto the hot skillet. Cook each side for approximately 30 to 45 seconds. Small bubbles will begin forming. Flip the tortilla. Cook the second side for another 30 to 45 seconds. Flip once more if necessary for another 10 to 15 seconds. The finished tortilla should display light golden brown spots while remaining soft and flexible. Avoid overcooking, as this causes tortillas to become dry and brittle.
Place each finished tortilla inside a clean kitchen towel. Wrap the towel around the tortillas to trap steam. This keeps them warm while making the tortillas even softer. Continue until all tortillas are cooked.
