- 2 cups bread flour
- 3/4 cup cold water
- 1/4 cup fresh pork leaf lard or shortening
In a large mixing bowl combine all the ingredients. Use a pastry cutter to work the dough together until all the flour is mostly incorporated. Now use your hands to knead the dough until it forms one uniform ball. Wrap the dough in plastic and let it rest in the refrigerator for at least 30 minutes. Divide the dough into small 2 inch balls (about 12). Some use a tortilla press for flour tortillas, but I find that the dough is too elastic. For best results, flatten each ball under the palm of your hand on a floured work surface. Then use a rolling pin to roll them gently into 6” circles.
Heat a large cast iron pan over medium high heat. Place the tortilla in the pan until you see small bubbles form on the top. If the temperature of your pan is right, you should have nice golden flecks when you flip the tortilla. Cook another 30 seconds on the second side and remove. Store your tortillas in a cloth lined basket.