2 ¾ c. flour, plus a little extra for tolling the tortillas5 Tbsp. lard or vegetable shortening, or a mixture of the two¾ tsp. saltabout ¾ c. very warm tap waterMakes: 12 tortillas

1. Put the flour in a large bowl and rub the lard or shortening into the flour using your fingertips. Add the salt to the water to dissolve. Mix the water into the flour a small amount at a time until you form a stiff dough.
2. Turn the dough onto a floured work surface and kneed it for about 10–15 minutes until it is elastic.
3. Divide the dough into 12 pieces and roll each one into a ball with the palm of your hands. Cover the pieces with plastic wrap while you work. When you are finished cover all the pieces and allow them to rest for 30 minutes.
4. Roll ou