4 cups AP Flour
1 tsp. salt
2 tsp. baking powder
2 T Lard or Shortening
1 ½ cups water
Whisk the flour, salt, and baking powder together in a large bowl. Mix the lard in with your fingers until the flour looks grainy. Add the water and mix until the dough comes together. Turn out onto a lightly floured surface and knead a few minutes to develop the gluten. The dough ball should be smooth and elastic. Pull off a golf ball sized piece of dough and roll into a ball.
Preheat a large cast iron skillet or griddle over medium high heat.
Flour a rolling pin and roll each dough ball into a thin tortilla. Place onto the skillet or griddle and cook until bubbly and light brown. Flip and cook the other side until light brown. Remove and keep warm under a towel or in a tortilla warmer.
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