Ingredients:

  • 3 cups (375g) all-purpose flour
  • 1 teaspoon (6g) fine sea salt
  • 1 teaspoon (4g) baking powder
  • 1/3 cup (75g) lard or unsalted butter
  • 1 cup (240ml) warm water (110°F/43°C)

Instructions:

  1. In a large mixing bowl, whisk together the all-purpose flour, salt, and baking powder until well combined.
  2. Add the cold lard or butter to the flour mixture. Using your fingertips or a pastry cutter, rub the fat into the flour until the mixture resembles coarse crumbs with no large lumps remaining.
  3. Gradually pour the warm water into the mixture while stirring. Mix until a shaggy dough forms and pulls away from the sides of the bowl.
  4. Turn the dough out onto a lightly floured surface and knead for 2-3 minutes until the dough is smooth and elastic.
  5. Divide the dough into 12 equal portions and roll them into smooth balls. Place them on a tray, cover with a clean kitchen towel, and let them rest for 15 minutes to relax the gluten.
  6. Heat a cast-iron skillet or comal over medium-high heat. On a lightly floured surface, roll each dough ball into a very thin circle, approximately 8-10 inches in diameter.
  7. Place the tortilla in the dry, hot skillet. Cook for 30-45 seconds until bubbles form and the bottom has light brown spots. Flip and cook for another 20 seconds.
  8. Transfer the finished tortilla immediately to a tortilla warmer or a towel-lined basket to steam, which ensures they remain soft and pliable.