Homemade tortillas rolled thin and cooked dry in a hot skillet develop those signature toasty bubbles and light golden spots in under a minute per side. The dough itself is simple: flour, baking powder, and salt worked with a rich fat until it turns sandy, then brought together with warm water into a soft, earlobe-tender dough. Resting the divided balls for thirty minutes is the secret to rolling them paper-thin without fighting the gluten, so each round stretches evenly into an 8-inch circle. Stack them warm in a towel as they come off the griddle and they'll stay soft and pliable, perfect for wrapping around beans, roasted vegetables, or a saucy filling. This one's a solid pick for a vegan kitchen, and once you've made a stack fresh, the store-bought package is hard to go back to.
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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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