Flour Tortillas

Ingredients:

298 grams AP flour
1/2 teaspoon sea salt

1 teaspoon baking powder

57 grams leaf lard or unsalted butter

200 grams warm water at 110-120 F

Method:

Combine flour, salt and baking powder in a medium bowl; whisk well to combine.

Add lard and break up with your hands, working lard in similarly to working butter into a pie crust; work in warm water until dough forms a ball; continue working on a lightly floured surface as needed.

Cut each piece into a 70 gram piece, yielding 8 pieces. Roll each piece into a tight ball similarly to rolling small dinner rolls. Add a small amount of flour as needed.

Rest for 30 minutes – 1 hour covered with a clean towel.

Meanwhile heat griddle over high heat. After dough resting time is complete, roll each ball using a rolling pin or dowel into a circle, thin enough to see your hand through it.

Remove to dry griddle and cook a moment or two until tortilla begins to slightly bubble. Turn and repeat; finished tortilla with be lightly browned.

Remove to cooling rack and continue with each ball, stacking as you complete.