| 1 |
Mix flour, lard, salt and baking powder well, ensuring lard is broken up and well disttributed. Add and dissolve yeast in the warm water. |
| 2 |
Add yeast water to dry ingredients. Knead dough until smooth. Grease lightly and let rise for 10-15 minutes under a bowl. |
| 3 |
Heat griddle to medium-high and test by making a small tortilla and adjust heat up or down as needed. Roll dough to form a tube about 3 inches around. Form golf ball size balls. Shape balls to flat rounds. Keep covered with plastic to prevent drying. |
| 4 |
Roll tortillas out and cook on griddle. Watch for bubbling before turning the tirst time. Cook until tortilla reaches desired color. Usually, 2 flips is all that is required. If tortillas are darkening too quickly, turn down the heat. |
| 5 |
Spread on cooling racks. Store in an airtight container to freeze and thaw what you need when you need it. Only microwave a few seconds at a time or they will dry out. |