Mexican Flour Tortillas

Whisk flour, salt, and baking powder together in a large bowl. Add lard or shortening in small pieces. Using your fingertips or a pastry cutter, work the fat into the flour until it resembles coarse, irregular breadcrumbs with pea-sized fat pockets still visible — like a pie crust. Do not over-work.

Pour the warm water over the flour-fat mixture and stir with a fork until a rough dough forms. Turn out and knead for 2–3 minutes until smooth — flour tortilla dough should be worked less than bread dough. The goal is smooth, not elastic. Cover with a damp cloth and rest for 30 minutes.

Divide the dough into 8–10 equal balls. On a lightly floured surface, roll each ball into a thin, roughly round shape about 20–22 cm in diameter. Roll from the center outward in all directions, rotating frequently. The ideal thickness is 1–2 mm — almost translucent. Rest each rolled tortilla under a cloth while you roll the others.

Heat a dry comal, cast-iron skillet, or heavy pan over medium-high to high heat until very hot. Cook each tortilla 45–60 seconds per side. The first side should develop golden-brown blisters. Flip when the surface loses its translucent, raw look and the first blisters appear. Stack finished tortillas in a clean cloth to trap steam and keep pliable.