- 2½ cups all-purpose flour, plus additional for handling
- 1 teaspoon baking powder
- 1 teaspoon salt
- ¼ cup lard, butter or coconut oil
- ⅞ – 1 cup hot tap water (about 110°F to 120°F)
In a large bowl, whisk together the flour, baking powder, and salt. Use your fingers or a pastry blender to work the fat into the flour until it disappears. (Alternatively, you can use a food processor for this part.)
Starting by adding ⅞ cup of water, stir briskly with a fork or whisk to make a shaggy mass. Add another tablespoon or two of water only as needed to bring the dough together.
Turn the dough out onto a lightly floured counter and knead briefly, just until the dough forms a ball. If the dough is very sticky, add a bit more flour.
Divide the dough evenly into 8 pieces. Round into balls, flatten slightly, and allow to rest, well covered, about 30 minutes.
When ready to cook, preheat an ungreased cast iron griddle or skillet over medium-high heat. Working with one piece of dough at a time, and keeping remaining dough covered while you work, roll each ball on a lightly floured surface into a round about 8″ in diameter. Cook the tortillas on the ungreased hot surface for about 1 minute on each side, or until spotted with golden brown. Wrap tortillas in a clean cloth as they come off the griddle keep them pliable.