- 2.5 cups all-purpose flour
- 2½ tsp baking powder
- 1 tsp salt
- 1/3 cup butter or lard
- 1 cup hot water
- In a large bowl, whisk the dry ingredients.
- Add butter or lard. Using your fingers, squish the butter against the flour until the mixture looks like moist crumbs.
- Add the hot water—not boiling, just hot—and form into dough with your hands.
- Leave the dough in the bowl for an hour, covered by plastic wrap or a moist towel.
- Roll the dough into 24 small balls. Keep them covered with the towel.
- Lightly flour your counter top. Gently flatten one dough ball with your palm, then roll it out with a rolling pin. Once you have the ball rolled out nice and thin, set it aside under a moist towel.
- Once you’ve rolled out one or two tortillas, put a non-stick or cast iron pan on medium-high heat. Let it get nice and hot.
- Place a tortilla in the pan. Once it starts to dry up around the edges, flip it over with a spatula, then gently press it down to give it some color underneath. Once the tortilla has brown spots on both sides, remove it from the pan and continue with the next.
- Work quickly! As you wait for each tortilla to cook, roll out more. If you’re serving the tortillas soon, place them in a warm oven to keep them pliable. If they’re for later in the day, pile them under a cloth while you finish making them.
- Once you’re done, wrap them in aluminum foil and put them in the fridge. Heat in the oven before serving.