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["Mix all the ingredients in a large plastic mixing bowl. Knead the dough until smooth and pliable, not sticky. Add water if too dry; add more flour if too sticky.", "Form dough into 2-inch-diameter balls and place on some wax paper, allowing them to rest for five minutes or so.", "Flour your work surface and flatten out a dough ball into a rough round shape. Roll with your rolling pin until the dough is about a 1/4 to an 1/8 of an inch thick. Depends on what you like. I prefer thicker tortillas.", "Heat a pan on the stove until hot and add a dough circle. Do not ""EVER"" add oil to the pan. Just a dry, hot pan. Cook tortilla about 1-1/2 minutes on both sides, or until browned.", "Transfer your finished tortilla to some newspaper and place a fresh piece of newspaper on top of each tortilla. Do not stack tortillas upon one another.", "Serve warm.", "You can easily refrigerate these for as long as a week and sometimes more, but my recommendation is to place stack the tortillas on one another with a paper towel separating each piece and place in a plastic bag tied tightly, or use a large Tupperware container. This will preserve the moisture.", "Note: The longer you cook the tortillas, the drier they will be. I have also experimented using both lard and Crisco and find lard produces better tortillas and their moisture holds better, making them more pliable when rolling them like for a burrito."]
