These soft, pliable rounds come together from a simple pantry dough of flour, baking powder, and lard or shortening worked in until it turns crumbly and sandy before warm water brings it all into a smooth, earlobe-soft ball. Resting the dough for thirty minutes is the real trick here ā it relaxes the gluten so each portion rolls out paper-thin without springing back or tearing. A dry cast iron skillet does all the work from there, blistering each tortilla with small bubbles and light golden spots in under a minute per side. The result is a stack of warm, flexible tortillas with a tender chew and just enough structure to hold up to whatever you wrap in them. Since you're controlling the seasoning from scratch in your own kitchen, this is a solid homemade option for anyone watching their sodium intake. Keep them wrapped in a towel while you work through the batch, and they'll stay soft and ready for tacos, wraps, or a quick snack straight off the griddle.
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Whisk together the flour, baking powder, and salt in a large mixing bowl until evenly combined.
Add the lard or shortening and work it into the flour with your fingertips, rubbing and pressing until the mixture resembles coarse, slightly clumpy sand with no large fat pieces remaining.
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