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1
Combine flour and salt in a large mixing bowl.
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2
Heat lard (or shortening) and water in a small saucepan over low heat until lard has just melted.
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3
Allow mixture to cool for a few minutes, then gradually stir it into the flour mixture.
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4
Form into a dough by hand (or if you have a stand mixer, turn on low speed until well combined, scraping down the sides of the bowl).
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5
The result should be a dough that is neither wet nor dry and crumbly. ~NOTE~ If too wet, add a little more flour; if too dry, add a little more water. I normally don't have to add anything at this point.
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6
Knead dough briefly by hand or mix with stand mixer until dough starts to wrap up the bread hook.
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7
Place dough on a lightly floured surface and divide dough into 12 pieces.
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8
Roll the pieces of dough into little balls between the palms of your hands and place on a flat surface such as a baking sheet.
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9
Cover with a slightly damp towel, and allow to rest for at least 10 minutes (or up to 1 1/2 hours).
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10
Using a rolling pin, roll dough into thin rounds about 6-7 inches in diameter.
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11
Preheat a large, heavy skillet or griddle over medium-high heat.
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12
Place a dough round on the cooking surface; within about 30 seconds the dough should start to bubble, and some little brown spots should begin to form on the bottom.
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13
Flip tortilla, and cook another 30 seconds on the other side.
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14
The tortilla will puff up, at this point, I usually mash them down with a spatula, but it itsn't necessary.
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15
Once the tortilla has turned white with little brown spots on it, it is done.
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16
Remove from heat and place on a dinner plate. Use another dinner plate inverted to act as a lid to keep tortillas warm.
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17
You might need to adjust heat, as necessary, as you cook remaining tortillas.
