Flour Tortillas

Making homemade tortillas has always intimidated me. Try as I might, they just never seemed to come out right. Enter: the easiest tortilla recipe ever.

This recipe makes for some of the very best homemade flour tortillas I have ever tried. No boiling water, no resting, no super sticky dough. Awesome! Just know that you'll want to roll these out pretty thin, as they puff up when they cook. These are so much better than store bought tortillas and would be super tasty with Nikki's Taco Chicken or perhaps some refried beans! 

Ingredients
4 cups all-purpose flour
1 tsp salt
2 tsp baking powder
2 TBSP lard - if lard makes you feel a little icky (like it does me) use margarine or butter, NOT shortening or oil
1 1/2 cups water

Directions
1. Mix together flour, salt, and baking powder in a mixing bowl.
2. Mix in the lard (or butter, or margarine) with your fingers or pastry cutter until the flour goes clumpy and resembles sand or cornmeal.
3. Add the water and mix to form dough.
4. Knead dough on a lightly floured surface for a minute or two until  it becomes smooth and elastic. Divide the dough into about 24 equal pieces and roll each piece into a ball.
5. Preheat a large skillet over medium-high heat (a griddle works well for cooking more than one tortilla at a time).
6. Using a well-floured rolling pin, roll a dough ball into a thin, round tortilla. You'll probably want to roll a few times, then rotate the tortilla 90 degrees, then roll a few times, then rotate another 90 degrees, and so on and so forth.
7. Place into the hot skillet, and cook until bubbly and golden; flip and continue cooking until golden on the other side (each side will cook quickly, think 30 seconds or less).
8.Place the cooked tortilla on a plate and cover with a clean dishtowel to keep in warmth and moisture. Nobody likes a hard, dried out tortilla!
9. Repeat steps 6 through 8 with the remaining dough balls. Viola! Chewy, yummy, fresh tortillas! That wasn't so hard, was it?