Flour Tortillas

Steps

• Dough: Whisk the flour, baking powder, and salt together, then cut or rub in the lard or shortening until the mixture looks like coarse crumbs.
• Dough: Stir in the warm water gradually until a soft, slightly tacky dough forms.
• Rest: Divide into 10 balls, cover, and let rest.
  ⏱ Start 30 min timer

  Tip: This rest relaxes the gluten so the dough rolls out thin without springing back — skipping it makes for a frustrating, resistant roll.

• Roll: Roll each ball out on a lightly floured surface into a thin, even round.
• Cook: Cook in a dry skillet over medium-high heat until lightly browned in spots and puffed slightly, then flip and cook the second side.
  ⏱ Start 1.5 min timer

  Tip: No oil needed — the fat is already in the dough. A dry pan just needs to be genuinely hot.

• Keep warm: Stack finished tortillas under a clean towel to keep them soft and pliable while the rest cook.