-
1
Combine 9 ounces flour and salt in the bowl of a food processor and pulse 2 to 3 times.
-
2
Add the lard to the flour mixture in 4 to 5 chunks and pulse 10 to 15 times until the mixture resembles coarse crumbs.
-
3
With the processor running, add the water in a steady stream just until a ball of dough begins to form, approximately 30 seconds.
-
4
Sprinkle the remaining 1/4 cup of flour on a clean surface.
-
5
Remove the dough from the bowl of the processor and knead until well incorporated and less sticky.
-
6
Wrap the dough ball in plastic wrap and let it rest at room temperature for 1 hour.
-
7
Evenly divide the dough into 8 pieces and form them into round balls.
-
8
Roll each ball into 7-inch rounds with a rolling pin on a lightly floured surface.
-
9
Keep all of the dough balls covered with a tea towel.
-
10
Heat an electric nonstick griddle to 375 degrees F.
-
11
Put the tortillas, 2 to 3 at a time, onto the griddle and cook until light golden, about 4 minutes per side.
-
12
Can be held for up to 2 hours, at room temperature, wrapped in a barely damp tea towel.
-
13
Repeat with the remaining tortillas.
-
14
Microwave for 1 minute in the damp tea towel to reheat.
