2 cups flour
3/4 tsp salt
3 tbsp lard, oil, butter, bacon grease, or chicken fat, melted, plus additional for cooking
1/2-2/3 cup warm water
In a medium bowl, stir together the flour and salt. Stir the melted fat into the warm water and add to the dry ingredients. Stir to form a dough and knead on a floured surface. Cover the dough and allow to rest for 30 minutes. Divide the dough into 10-12 equal portions and roll each into a ball. Using a rolling pin, roll each ball into the thinnest circle possible. Heat a nonstick or cast iron skillet over medium heat and brush with oil or lard. Cook the tortilla until it’s lightly browned and turns from translucent to opaque, about 45 seconds-1 minute. Flip and cook on the other side. Repeat with the remaining dough.
This recipe aired 05/22/16.