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1
In a food processor combine 2 3/4 cups of the flour (reserve the remaining flour for rolling out the dough) with the lard or shortening.
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2
Pulse several times until the fat is evenly distributed throughout the flour and no particles of fat are visible.
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3
Dissolve the salt in 2/3 cup of the warm water.
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4
With the machine running, pour the liquid through the feed tube in a steady stream and stop the machine once the dough has come together in a ball.
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5
Feel the dough, it should be a medium-stiff consistency, not too firm but not as soft as most bread doughs.
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6
If the dough is too stiff, divide it into several pieces, sprinkle with 1 or 2 tablespoons of the remaining water and process again until a ball forms.
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7
Divide the dough into 12 portions, roll into balls and place on a flat surface or plate.
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8
Cover with plastic wrap and allow dough to rest for at least 30 minutes.
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9
On a lightly floured surface roll each ball into a 7-inch circle by flattening the ball of dough, lightly flouring it, and with a rolling pin rolling forward and backward over the dough, then turn it a sixth of a turn and roll forward and backward agaiy
