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1
In a large mixing bowl, combine both types of flour, baking powder and salt.
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2
Drop 1/2 cup lard by the spoonfuls into flour mixture and, using a pastry cutter, your fingers or a fork, cut lard until it crumbles and is evenly dispersed in the flour. Slowly add the hot water and stir together until mixture sticks to itself. If not quite moist, add 1-2 more tbsp. lard, as needed. Knead, in the mixing bowl, for 3-5 minutes or until dough forms a ball and becomes less sticky. Cover bowl with tea towel and let rest for 1 hour.
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3
Break the dough into 14-16 smaller pieces and roll the pieces into balls. Cover balls of dough for an additional 30 minutes.
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4
Preheat a large skillet over medium-high heat. Using a well-floured rolling pin, roll one dough ball at a time into a thin, round tortilla. Make sure the ball is rolled out to be very, very thin. Carefully place onto the hot skillet and cook until bubbly and golden, about 30-40 seconds. Flip the tortilla over and continue cooking until golden on the other side.
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5
Wrap the cooked tortilla in a clean tea towel until ready to eat. Repeat with the remaining dough.
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6
Serve immediately or, once completely cool, store in an air-tight bag or container. To warm, wrap in damp paper towel and microwave for 20-30 seconds or wrap in foil and warm in oven.
