2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/2 cup shortening or lard
3/4 cup of warm water
1. Whisk together the flour, baking powder and salt in a large bowl. Add vegetable shortening/lard and pinch into the flour mixture until everything is incorporated.
2. Add the water into the flour mixture and stir to form a dough. Using a rubber spatula, scrape the sides of the bowl to make sure all the flour is incorporated into the dough. If you need more water, add about 1 additional Tablespoon at a time until the dough binds together into a semi-smooth dough. Knead 15 times or until the dough is smooth.
3. Place the dough ball into a bowl, cover and allow to rest for about 15 minutes.
4. Pinch off 1-inch balls of dough. Form the dough into a round ball, then flatten it into a disc. Allow the dough discs to rest for about 10 minutes.
5. Add some flour to each dough disc and place on a lightly floured surface. Rolls the dough into a very thin (less than 1/8 inch thick) and 6-8 inches wide round. If you have a tortilla press, you can use that method.
6. Heat a griddle, comal or large skillet over medium heat. After the pan in hot, place the raw tortilla on the pan and cook until it puffs and browns, about 30 seconds.
7. Flip the tortilla and cook the other side for about 30 sides, or until lightly browned.
8. Serve the tortillas warm (keep them covered with a kitchen towel to help keep them warm and from drying out) or allow them to cool, then store in an air tight container.
Tip: Try playing with different sizes from small street taco size to larger burrito sizes. Play with different thickness when you roll, too. From super thin to slightly fluffy–everyone has a favorite. Keep in mind the raw dough will double in thickness when you cook it. If you haven’t had a warm fresh tortilla before, you’re in for a real treat and best of all, try spreading some butter on the warm tortilla. Enjoy!