These soft, pliable rounds come together from a simple pantry dough of flour, salt, and baking powder, kneaded until smooth and rested so it rolls out easily. Rolled thin and cooked in a hot, dry skillet, each tortilla puffs with little bubbles and picks up light golden spots before it's stacked warm under a towel to stay flexible. The result is a stretchy, tender wrap with that classic scorched-in-spots char and just enough chew to hold up to any filling you pack inside. Rolling them by hand gives you full control over thickness, so you can go delicate and lacy or a bit heartier depending on how you plan to use them. This one is a solid pick for a vegan kitchen, and homemade beats store-bought every time for flavor and texture. Once you've got the folding-and-stacking rhythm down, a double batch disappears fast.
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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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