There's something deeply satisfying about rolling out your own tortillas from scratch, watching a shaggy dough turn into soft, pliable rounds with those signature toasted golden spots. The flour and baking powder combo gives them that classic pillowy chew, while a hot dry skillet does all the work of coaxing out little bubbles and light char. Since you're building this dough yourself from basic pantry staples, you're in full control of exactly what goes into it, which makes this a smart pick if you're watching sodium closely. Letting the dough balls rest before rolling is the trick that makes them stretch thin and nearly translucent without fighting back. Warm, fresh, and endlessly better than anything from a package, these are worth the 30 minutes of patience. A great homemade staple to keep in rotation for an added salt lifestyle.
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Whisk together the flour, salt, and baking powder in a large mixing bowl until evenly combined.
Add the lard (or shortening) and work it into the flour with your fingertips until the mixture resembles coarse, slightly clumpy sand with no large fat pieces remaining.
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