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1
Whisk the baking powder and salt into the flour.
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2
Mix in egg using a wooden spoon.
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3
Cut in the lard (easiest using a pastry cutter, but can be done with forks or butter knives).
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4
Add warm water.
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5
Mix, then knead for 5-10 minutes until smooth (I do about 5 minutes).
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6
Lightly coat hands with some of the reserved lard, and then shape dough into 12 balls. It will be necessary to re-coat hands every 1-2 tortillas. The dough will seem too wet, but it's okay!
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7
Lightly flour your board and rolling pin, roll out into thin disks. If you're having trouble getting the tortillas thin enough, use a little more flour on your dough board.
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8
Fry in a dry pan (no oil) on medium high heat, flipping once.
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9
Keep warm in towel until ready to serve. Or keep in gallon ziplock in the fridge.
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10
OPTIONAL: Kitchen-Aid mixer with dough hook will work instead of hand-kneading.
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11
OPTIONAL: I actually prefer to cook them as I roll them, instead of rolling them all out and then cooking them.
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12
OPTIONAL: Original recipe instructs, after kneading, to place in a NON-metallic bowl, cover with a wet paper towel, and let rest for 20 minutes. Then again, after shaping balls, rest again (similarly covered) for 10 minutes. I usually skip these steps and think they're still great.
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13
NOTE: Supposedly you should try to make SMOOTH balls, tucking in the bottom similar to yeast rolls, but in my opinion, it makes no difference.
