by Haroon Javeed
I like it because of its color and taste. Everyone who likes Mexican likes tortillas! Although some people do prefer corn tortillas to flour tortillas. When the first time ate it with other stuff like fajitas it was great.
•4 cups of flour
•1½ tsp salt
•1 tsp baking powder
•4 tbsp of lard
Put flour, salt, and baking powder into a medium bowl and mix well. Work the lard into the mixture with your fingers until it looks like coarse meal.
Add 1 1/3 cups of warm water and stir until a soft dough forms.
On a work surface, knead 15-20 times and then cover and let rest for about 15-20 minutes. Divide the dough into 16 balls for 6 inch tortillas and 8 inch balls for 12 inch tortillas. Roll out each tortillas to desired size.
Heat a large cast iron skillet over medium heat until hot. Cook the tortillas one at a time until blistered and charred in spots, about 1½ minutes per side.
Wrap in a dish towel to keep warm. Then serve and enjoy!