Flour Tortillas

2-1/2 cups all purpose or enriched white flour
1-1/2 tsp. salt
1/2 tsp. baking powder
6 Tbsp. lard or vegetable shortening
3/4 cup hot water

In a large bowl, mix together the flour, salt and baking powder. Add the lard and combine thoroughly with your fingertips. Make a depression in the center, add the hot water and continue mixing. Turn out onto a lightly floured work surface and knead until pliable (about 5 minutes). Cover and allow to rest, refrigerated, for one hour. Divide and shape into 12 balls. With a rolling pin, roll each ball into a 7 or 8 inch circle about 1/8 inch thick. (A tortilla press can be purchased where Mexican and/or gourmet foods are sold).

Heat a large heavy skillet or tortilla griddle over high heat. Cook until tortilla puffs and brown spots appear. Flip over and repeat. To get rid of bubbles after turning, press lightly with your hand protected with a clean kitchen towel or potholder. Keep tortillas warm by wrapping in a clean linen towel or placing in a tortilla warmer. Makes 12 tortillas.